Athenian Couscous Salad

Recipe Description

Atar allecha is a spiced garden pea|green pea purée.


  • 1¾ cup (14½ oz can) vegetable stock|vegetable broth
  • 1 cup couscous
  • 1 large ripe tomato, coarsely diced
  • 2 thin green onions, finely minced
  • ½ cucumber, peeled, coarsely diced
  • ½ cup finely minced parsley
  • 4 oz feta cheese, finely crumbled
  • 4 tbsp lemon juice
  • 2½ tbsp olive oil
  • 1½ tsp dried oregano, crushed
  • ? to ¼ 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.
  2. Remove from the heat and set aside 5 minutes, until the broth is absorbed.
  3. Transfer the couscous to a bowl and cool.
  4. When cool, break apart the lumps with your fingers.
  5. Add the tomato, green onions, cucumber, parsley and feta to the couscous.
  6. Put the lemon juice, olive oil, oregano, salt, pepper and cayenne into a small jar.
  7. Cover and shake well to blend.
  8. Pour over the salad, mixing well.
  9. Refrigerate; bring the salad to room temperature before serving.
This article uses material from the "Athenian Couscous Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License