Greek Couscous Salad

Greek Couscous Salad

Ingredients:

• 2 tablespoons pine nuts
• 1 ¾ cups chicken broth or vegetable broth
• 1 box (10 oz) plain quick-cooking couscous
• 2 tablespoons fresh lemon juice
• 1/3 cup extra virgin olive oil
• ½ teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 medium tomatoes, cored, seeded and chopped
• ¾ cup chickpeas (cooked or canned and drained)
• ½ cup crumbled feta cheese
• ¼ cup coarsely chopped pitted Kalamata olives
• ¼ cup fresh parsley
• ¼ cup finely chopped red onion

Directions:

1. Toast the pine nuts in a dry saucepan over medium heat until light brown and fragrant, 3-4 minutes, shaking pan now and then. Remove and set aside.
2. Add the broth to the pan and bring to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
3. Put the lemon juice in a large serving bowl. Gradually whish in the oil in a slow, steady stream until it is incorporated and slightly thickened. Whish in the salt and pepper.
4. Stir in the remaining ingredients. Serve immediately or refrigerate for up to 4 days.

Tip:
To quickly seed a tomato, cut in half crosswise, and dig out the seeds and gel from each half with the top of your knife.