Athenian Couscous Salad

About

This salad starts as the base and let’s you be creative as you add your favorite meats and vegetables to become a delicious entrée.

Yields: 8 (231 G )

Created by:

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients

  • Ingredients for Salad
  • 1 ¾ c (14 ½ ounce can) low sodium vegetable broth
  • 1 c couscous
  • 2 large ripe tomatoes, coarsely diced
  • 1 c baby spinach
  • 2 thin green onions, finely minced
  • ½ cucumber peeled, coarsely diced
  • ½ c finely minced parsley
  • 3 ounces low-fat feta cheese, finely crumbled
  • Ingredients for Dressing
  • 4T lemon juice
  • 2T olive oil
  • 2T fresh oregano, finely minced
  • ¼ t. 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 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, spinach, 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.