Amount
Ingredient
Preparation



1 3/4
cups
vegetable broth





1
cup
couscous





1
large
tomato

ripe, coarsely diced



2
each
green onions

thin, finely minced



1/2
each
cucumber

peeled, coarsely diced



1/2
cup
parsley

finely minced



4
ounces
feta cheese

finely crumbled



4
tablespoons
lemon juice





2 1/2
tablespoons
olive oil





1 1/2
teaspoons
oregano

dried, crushed



1/8-1/4
teaspoon
salt





1
x
black pepper

ground fresh



1
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