| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Salad, Vegetarian, Grains, Cheryl | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”