Athenian couscous salad

6 servings

Ingredients

QuantityIngredient
cup(14.5-oz can) vegetable broth
1cupCouscous
1largeRipe tomato, coarsely diced
2Thin green onions, finely minced
½Cucumber, peeled, coarsely diced
½cupFinely minced parsley
4ouncesFeta cheese, finely crumbled
4tablespoonsLemon juice
tablespoonOlive oil
teaspoonDried oregano, crushed
To 1/4 teaspoon salt
10Grinds 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 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.

Adapted from "Grains" by Joanne Lamb Hayes and Bonnie Tandy Leblang.