Minted Couscous Greek Salad

Ingredients

Couscous Salad

• 2 cups vegetable broth
• 1 1/2 cups couscous, raw
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 celery rib, diced
• 1 cup parsley, finely chopped
• 1 cup scallion, sliced (reserve 1/4 cup for garnish)
• 1 cup chickpeas, drain and rinse
• 1 1/2 cups artichokes, cooked and quartered (1 heart)
• 1/3 cup feta cheese, crumbled (omit for vegans)
• 3 tablespoons kalamata olives, thinly sliced
• 3/4 cup mint vinaigrette (recipe follows)
• romaine lettuce leaf

Mint Vinaigrette

• 8 tablespoons chicken (vegetable broth fine for vegans)
• 1/4 cup mint, chopped fresh
• 4 tablespoons extra virgin olive oil
• 1 tablespoon marjoram, chopped fresh (1 tsp dried)
• 5 tablespoons lemon juice, fresh
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon lemon peel, grated
• salt, to taste
• 1 large garlic clove, finely chopped

Directions

1. 1

   Couscous Salad:.

2. 2

   Bring broth and 1/4 cup water to boil in a medium pot. Stir in the couscous, remove the pot from the heat, cover, and let stand for 5 minutes. Transfer couscous to a large mixing bowl and fluff with a fork. Let stand for 5 minutes and then fluff again. Cool to room temperature.

3. 3

   Add the bell peppers, celery, 3/4 cup scallions, chickpeas, artichokes, feta and olives; toss gently with fork.

4. 4

   Add the mint vinaigrette and toss again until mixed. The salad can be made and refrigerated up to 4 hours ahead. Fluff with a fork before serving.

5. 5

   Makes 6 side-dish servings.

6. 6

   Mint Vinaigrette:.

7. 7

   Whisk together the broth, oil, lemon juice, peel, and garlic until well blended. Whisk in the mint, marjoram and pepper. Taste and add salt if needed. Use immediately or cover and refrigerate up to 1 day. Makes 1 cup.