🫙 From the Spice Rack
Athenian Couscous Salad
1 3/4 c (14.5-oz can) vegetable Broth 1 c Couscous 1 lg Ripe tomato, coarsely diced 2 Thin green onions, finely Minced 1/2 Cucumber, peeled, coarsely Diced 1/2 c Finely minced pars...
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Ingredients8 items
Ingredients
- 13/4 c (14.5-oz can) vegetable
- 1large ripe tomato, coarsely diced
- 2thin green onions, finely
- 4ozfeta cheese, finely crumbled
- 4tbsp lemon juice
- 21/2 tb olive oil
- 11/2 ts dried oregano, crushed
- 1/8to 1/4 teaspoon salt
Directions
- 1
1 3/4 c (14.5-oz can) vegetable Broth 1 c Couscous 1 lg Ripe tomato, coarsely diced 2 Thin green onions, finely Minced 1/2 Cucumber, peeled,
- 2
Put the broth and couscous into a medium saucepan and bring to a boil
- 3
Remove from the heat and set aside 5 minutes, until the broth is absorbed
- 4
Transfer the couscous to a bowl and cool
- 5
When cool, break apart the lumps with your fingers
- 6
Add the tomato, green onions, cucumber, parsley and feta to the couscous
- 7
Put the lemon juice, olive oil, oregano, salt, pepper and cayenne into a small jar
- 8
Cover and shake well to blend