Mediterranean Couscous Salad

• 1 (14 1/2 ounce) can vegetable broth
• 1 12 cups whole wheat couscous
• 12 cup red bell pepper, coarsley diced
• 12 cup yellow bell pepper, coarsley diced
• 1 (14 ounce) can artichoke hearts, drained & quartered
• 1 (10 ounce) chickpeas, drained
• 1 cup green onions with top, sliced
• 12 cup feta cheese, crumbled (more if you like)
• 12 cup black olives, sliced and drained
• 12 cup celery & leaves, thinly sliced
• 1 head romaine lettuce, seperate leaves
• 12 cup vinaigrette dressing (or Greek Vinaigrette)

1. Bring broth to boil, add couscous, stir, remove from heat and cover for 5 minutes.
2. Turn couscous into a large mixing bowl and fluff with a fork.
3. Allow to stand 5 minutes then fluff again.
4. Mix in red and yellow bell peppers, artichokes, chickpeas, green onions, feta chees, olives and celery.
5. Pour vinagrette or Greek Vinaigrette over couscous mixture, toss and chill.
6. Serve salad on a bed of lettuce leaves.
7. See recipe for Greek Vinaigrette.

vegetable broth, whole wheat couscous, red bell pepper, yellow bell pepper, hearts, chickpeas, green onions, feta cheese, black olives, celery, romaine lettuce, vinaigrette dressing

Taken from www.food.com/recipe/mediterranean-couscous-salad-127789 (may not work)