My Mediterranean Couscous Salad

Name: My Mediterranean Couscous Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 serving(s)
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

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Recipe by Ambervim

Southern Living

READY IN: 22mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Bring broth to a boil and stir in couscous. Cover and return to a boil then remove from heat. Let stand 5 minutes.
Drizzle with olive oil, fluff with a fork and cool.
Combine and toss all but the romaine or baby spinach.
Serve over the lettuce or spinach.

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