---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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