Greek Couscous

• 1 cup couscous, whole wheat preferred
• 1 cup chicken broth
• 4 tablespoons olive oil, divided
• 34 cup dried brown lentils, rinsed and drained
• 13 cup red wine vinegar
• 3 garlic cloves, minced
• 12 cup kalamata olive, pitted and chopped
• 1 cup crumbled feta cheese
• 1 small red onion, diced
• 12 cup finely chopped of fresh mint
• 12 cup chopped fresh dill
• salt, to taste
• fresh ground black pepper, to taste

1. Bring chicken broth to a boil in a small saucepan.
2. Add dry couscous.
3. Stir until just coated.
4. Turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed.
5. Fluff with a fork.
6. Drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
7. Place lentils into a small saucepan, cover with water, and bring to a boil.
8. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes.
9. Drain and set aside to cool.
10. Combine the remaining olive oil, vinegar, and garlic in a small bowl.
11. Remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended.
12. Season to taste with salt and pepper.
13. Cover and refrigerate for at least 2 hours.

couscous, chicken broth, olive oil, brown lentils, red wine vinegar, garlic, kalamata olive, feta cheese, red onion, mint, dill, salt, fresh ground black pepper

Taken from www.food.com/recipe/greek-couscous-319202 (may not work)