Ingredients

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

Directions

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.

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)