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Couscous Salad with Feta Cheese
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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The lemon and feta go very well together in this light vegetable and couscous salad. Serve as a salad or appetizer.

Serves: 6

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Sephardic Dairy Salad

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1 can (14.5-oz) vegetable broth
1 cup uncooked couscous
1 large tomato, coarsely diced
2 scallions, minced
1/2 cucumber, peeled and diced
1/2 cups finely chopped parsley
4 ounces feta cheese, crumbled
4 tbl. fresh lemon juice
2-1/2 tbl. olive oil
1 tsp. dried oregano
1/4 tsp. salt
1/2 tsp. fresh black pepper
Pinch cayenne pepper


  1. Put the broth and couscous into a medium saucepan and bring to a boil.
  2. Remove from heat and set aside until the broth is absorbed (about 5 minutes). Set aside to cool in a bowl.
  3. Break apart the couscous, then add the tomato, scallions, cucumber, parsley and feta.
  4. Combine the lemon juice, olive oil, oregano, salt, pepper and cayenne, mixing vigorously with a fork.
  5. Pour dressing over the salad and mix well.
  6. Refrigerate until ready to serve. Bring to room temperature before serving.

Reader Comments

Alin says...
Rating is 4

I'm always open to anhetor couscous recipe.. Thanks.This might just be happening for me, but I thought you'd want to know. The dotted background is behind the wording of the blog making is a bit hard to read. It seems to stop at the comments area.
Dec 13, 2012 (report abuse)



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