My Mediterranean Couscous Salad |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Southern Living Ingredients:
3/4 cup chicken broth |
1 cup couscous, uncooked |
2 tablespoons olive oil |
15 ounces artichoke hearts, chopped coarsely |
10 ounces canned diced tomatoes |
3 green chilies, chopped |
1/2 cup feta cheese, crumbled (or another) |
1/4 cup pine nuts, toasted (or other nuts) |
1/4 cup olive (kalamata nice) |
2 green onions, chopped |
1 teaspoon garlic, chopped |
2 tablespoons basil, fresh chopped |
2 tablespoons mint, fresh chopped |
2 tablespoons parsley, fresh chopped |
romaine lettuce or baby spinach leaves |
Directions:
1. Bring broth to a boil and stir in couscous. Cover and return to a boil then remove from heat. Let stand 5 minutes.
2. Drizzle with olive oil, fluff with a fork and cool.
3. Combine and toss all but the romaine or baby spinach.
4. Serve over the lettuce or spinach.
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