Greek Couscous Salad

2 tbs pine nuts
1 3/4 cups chicken broth or vegetable broth
1 box (10 oz) plain quick-cooking couscous
2 tbs fresh lemon juice
1/3 cup extra virgin olive oil
1/2 tsp salt
1/8 tsp pepper
2 medium tomatoes, cored, seeded, and chopped
1 cucumber, peeled, seeded, and chopped
3/4 cup chickpeas
1/2 cup crumbled feta cheese
1/4 cup coarsley chopped pitted Kalamata olives
1/4 cup choped fresh parsley
1/4 cup finely chopped red onion

toast 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.

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.

put the lemon juice (2 tbs) in a large serving bowl. gradually whisk the iil in a slow steady stream until it is incorporated and slightly thickened. whisk in the salt and pepper.

stir in the remaining ingredients. serve immediately or refrigerate for up to 4 days.

makes 6 servings.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SNITZCAT.