Greek-Style Couscous

• 3/4 cup unsalted chicken stock
• 3/4 cup uncooked couscous
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 cup (1/4-inch) diced English cucumber
• 1 cup (1/4-inch) diced tomato
• 3 tablespoons fresh oregano leaves
• 1 ounce crumbled feta cheese (about 1/4 cup)

1. Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
2. Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.
3. Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.
4. SERVES 4 (serving size: about 1 cup)
5. Calories 251; Fat 1g (sat 1g, mono 2g, poly 4g); Protein 8g; Carb 38g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 340mg; calc 54mg
6. Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.
7. SERVES 4 (serving size: 1 cup)
8. Calories 242; FatT 8g (sat 4g, mono 1g, poly 9g); Protein 7g; Carb 29g; Fiber 3g; Chol 7g; Iron 1mg; Sodium 315mg; Calc 87mg
9. Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.
10. SERVES 4 (serving size: 3/4 cup)
11. Calories 248; Fat 8g (sat 7g, mono 5g, poly 3g); Protein 7g; Carb 31g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 296mg; Calc 26mg

couscous, kosher salt, extravirgin olive oil, red wine vinegar, freshly ground black pepper, cucumber, tomato, fresh oregano, feta cheese

Taken from www.myrecipes.com/recipe/greek-style-couscous (may not work)