Recipe - Athenian Couscous Salad

1 Three fourths cup (14.5oz can) vegetable
Broth
1 cup Couscous
1 lg Ripe tomato, coarsely minced
2 Thin green onions, finely
Minced
One half Cucumber, peeled, coarsely
Diced
One half cup Finely minced parsley
4 ounce Feta cheese, finely crumbled
4 tablespoon Lemon juice
2 One half tablespoon Olive oil
1 One half teaspoon Dried oregano, crushed
1/8 To One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini