1 cup couscous
1/4 cup fresh lemon juice
1/4 cup olive oil
2 large tomatoes
1/2 cup sliced green onions
1 package Athenos Crumbled Feta Cheese with
Basil & Tomato - (4 oz)
Directions: one line for each direction. When saved the lines will be numbered.
Boil 1 1/2 cups water in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with fork; cool, uncovered, 10 minutes.
Mix couscous, lemon juice and olive oil. Add tomatoes and green onions; cover. Refrigerate 4 hours or overnight.
Stir in cheese just before serving. Serve on lettuce-lined plate or as a filling for pita bread.
This recipe yields 6 servings.
Variation - Mediterranean Tabbouleh Salad. Prepare as directed, substituting 1 cup bulgar wheat, cooked as directed on package, in place of couscous.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Athenos' recipe archive at http://www.athenos.com
