Title: Athenian couscous salad
 Categories: Salad, Vegetarian, Grains, Cheryl
      Yield: 6 Servings
 
  1 3/4 c  (14.5-oz can) vegetable
           Broth
      1 c  Couscous
      1 lg Ripe tomato, coarsely diced
      2    Thin green onions, finely
           Minced
    1/2    Cucumber, peeled, coarsely
           Diced
    1/2 c  Finely minced parsley
      4 oz Feta cheese, finely crumbled
      4 tb Lemon juice
  2 1/2 tb Olive oil
  1 1/2 ts Dried oregano, crushed
    1/8    To 1/4 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.