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Recipe Name: Athenian Couscous Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 3/4 Cup(s) 14.5-oz can vegetable
1 Cup(s) Couscous
1 Ripe tomato, coarsely diced
2 Thin green onions, finely
1/2 Cucumber, peeled coarsely
1/2 Cup(s) Finely minced parsley
4 Ounce(s) Feta cheese, finely crumbled
4 Tablespoon(s) Lemon Juice
2 1/2 Tablespoon(s) Olive oil
1 1/2 Teaspoon(s) Dried oregano, crushed
1/8 To 1/4 teaspoon salt
10 Grinds fresh black pepper
Pinch cayenne pepper
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

Nutrition (calculated from recipe ingredients)
Calories: 731
Calories From Fat: 657
Total Fat: 74.3g
Cholesterol: 16.8mg
Sodium: 732.5mg
Potassium: 326.8mg
Carbohydrates: 11.3g
Fiber: 1.5g
Sugar: 3g
Protein: 7.3g

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