My Mediterranean Couscous Salad

• 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

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

chicken broth, couscous, olive oil, hearts, tomatoes, green chilies, feta cheese, pine nuts, olive, green onions, garlic, basil, mint, parsley, romaine lettuce

Taken from www.food.com/recipe/my-mediterranean-couscous-salad-451940 (may not work)