Athenian Couscous Salad



INGREDIENTS:

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

DIRECTIONS:

1. Put the broth and couscous into a medium saucepan and
bring to a boil. Remove from the heat and set aside 5 min.,
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.



Athenian Couscous Salad