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Categories:
vegetable broth couscous tomato green onions cucumber parsley Feta cheese lemon juice extra-virgin olive oil oregano salt fresh black pepper
Viewed: 13 - Published at: 7 years agoIngredients
- 1 3/4 c. (14.5-ounce can) vegetable Broth
- 1 c. Couscous
- 1 lrg Ripe tomato, coarsely diced
- 2 x Thin green onions, finely Chopped
- 1/2 x Cucumber, peeled, coarsely Diced
- 1/2 c. Finely chopped parsley
- 4 ounce Feta cheese, finely crumbled
- 4 Tbsp. Lemon juice
- 2 1/2 Tbsp. Extra virgin olive oil
- 1 1/2 tsp Dry oregano, crushed
- 1/8 x To 1/4 tsp. salt
- 10 x Grinds fresh black pepper Healthy pinch cayenne pepper
Method
- 1.
- Put the broth and couscous into a medium saucepan and bring to a boil.
- Remove from the heat and set aside 5 min, till the broth is absorbed.
- Transfer the couscous to a bowl and cold.
- When cold, break apart the lumps with your fingers.
- 2.
- Add in the tomato, green onions, cucumber, parsley and feta to the couscous.
- 3.
- Put the lemon juice, extra virgin olive oil, oregano, salt, pepper and cayenne into a small jar.
- Cover and shake well to blend.
- Pour over the salad, mixing well.
- 4.
- Chill; bring the salad to room temperature before serving.
