Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 6 servings.
Category
Course
Credit
Margee Berry, White Salmon, Washington
Sources
Ingredients
1/2 cup tomato vegetable juice
1 cup couscous
2 teaspoons olive oil
1 cup chopped red onion
1/2 cup chopped English cucumber
1/3 cup crumbled feta cheese
1/4 cup chopped Kalamata olives
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 large ripe red tomatoes
salt and freshly ground black pepper, to taste
6 small mint sprigs
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