Athenian Couscous Salad

Name: Athenian Couscous Salad
Yield: 6
Cuisine: Greek
Ingredients: vegetable stock; couscous; tomatoes; scallions, spring or green onions; cucumbers; parsley leaves; feta cheese; lemon juice; olive oil; oregano; salt; black pepper; cayenne pepper

Submitted by Alisersa

YIELD

6 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

1 ¾

CUPS VEGETABLE STOCK

CUP COUSCOUS

LARGE TOMATOES
ripe, coarsely diced

EACH SCALLIONS, SPRING OR GREEN ONIONS
thin, finely minced

EACH CUCUMBERS
peeled, coarsely diced

CUP PARSLEY LEAVES
finely minced

OUNCES FETA CHEESE
finely crumbled

TABLESPOONS LEMON JUICE

2 ½

TABLESPOONS OLIVE OIL

1 ½

TEASPOONS OREGANO
dried, crushed

1/8-1/4

TEASPOON SALT

X BLACK PEPPER
ground fresh *

PINCH CAYENNE PEPPER *

Directions

Put the broth and couscous into a medium saucepan and bring to a boil. Remove from the heat and set aside 5 minutes, until the broth is absorbed. Transfer the couscous to a bowl and cool. When cool, break apart the lumps with your fingers.
Add the tomato, green onions, cucumber, parsley and feta to the couscous.
Put the lemon juice, olive oil, oregano, salt, pepper and cayenne into a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
Refrigerate; bring the salad to room temperature before serving.