Greek Couscous

Adapted from a recipe by KAGRECO at allrecipes.com - the original used orzo pasta, but I like couscous better. I also reduced the fat a little bit.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  cup couscous, whole wheat preferred
• 1  cup chicken broth
• 4  tablespoons olive oil, divided
• 3⁄4 cup dried brown lentils, rinsed and drained
• 1⁄3 cup red wine vinegar
• 3  garlic cloves, minced
• 1⁄2 cup kalamata olive, pitted and chopped
• 1  cup  crumbled feta cheese
• 1  small red onion, diced
• 1⁄2 cup  finely chopped of fresh mint
• 1⁄2 cup  chopped fresh dill
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Bring chicken broth to a boil in a small saucepan. Add dry couscous. Stir until just coated. Turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed. Fluff with a fork. Drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
2. Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. Remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.