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 parsley
4 oz Feta cheese, finely crumbled
4 tb Lemon juice
2 1/2 tb Olive oil
1 1/2 ts Dried oregano, crushed
1/8 To 1/4 teaspoon salt
10 Grinds fresh black pepper
Pinch cayenne pepper
1. 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.
2. Add the tomato, green onions, cucumber, parsley and feta to the
couscous.
3. 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.
4. Refrigerate; bring the salad to room temperature before serving.
