Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cup (14.5-oz can) vegetable
- Broth
- 1 cup Couscous
- 1 large Ripe tomato, coarsely diced
- 2 Thin green onions, finely
- Minced
- 1/2 Cucumber, peeled, coarsely
- Diced
- 1/2 cup Finely minced parsley
- 4 oz Feta cheese, finely crumbled
- 4 tbsp Lemon juice
- 2 1/2 tbsp Olive oil
- 1 1/2 tsp Dried oregano, crushed
- 1/8 To ¼ teaspoon salt
- 10 Grinds fresh black pepper
- Pinch cayenne pepper
- =
Directions
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