Vegetable Couscous Salad With Parmesan - cooking recipe

Ingredients

1 cup vegetable broth or 1 cup chicken broth
3/4 cup couscous
3 ripe plum tomatoes, seeded and diced
2 green onions, finely minced
1/2 cucumber, seeded and diced (I like to leave them unpeeled)
1/2 cup fresh parsley, minced
4 ounces grated parmesan cheese
4 tablespoons fresh lemon juice
2 1/2 tablespoons olive oil
2 teaspoons dried oregano, crushed
1/4 teaspoon salt (taste first, Parmesan is pretty salty)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Preparation

Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
Let cool, then place in a bowl and fluff with a fork.
Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
Pour over the salad, mixing well.
Refrigerate salad for at least 2 hours; bring to room temperature to eat.