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Ingredientes
- 1 3/4 c. (14.5-ounce can) vegetable Broth
- 1 c. Couscous
- 1 lrg Ripe tomato, coarsely diced
- 2 x Thin green onions, finely Chopped
- 1/2 x Cucumber, peeled, coarsely Diced
- 1/2 c. Finely chopped parsley
- 4 ounce Feta cheese, finely crumbled
- 4 Tbsp. Lemon juice
- 2 1/2 Tbsp. Extra virgin olive oil
- 1 1/2 tsp Dry oregano, crushed
- 1/8 x To 1/4 tsp. salt
- 10 x Grinds fresh black pepper Healthy pinch cayenne pepper
Direcciones
- 1. Put the broth and couscous into a medium saucepan and bring to a boil.
- Remove from the heat and set aside 5 min, till the broth is absorbed.
- Transfer the couscous to a bowl and cold. When cold, break apart the lumps with your fingers.
- 2. Add in the tomato, green onions, cucumber, parsley and feta to the couscous.
- 3. Put the lemon juice, extra virgin olive oil, oregano, salt, pepper and cayenne into a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
- 4. Chill; bring the salad to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 88 | 40% |
| Total Fat 9.98g | 12% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 219mg | 9% |
| Potassium 198mg | 6% |
| Total Carbs 26.14g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.07g | 1% |
| Protein 6.97g | 11% |
