Mediterranean Couscous Salad

• 34 cup vegetable broth or 34 cup chicken broth
• 1 cup uncooked couscous
• 2 tablespoons olive oil
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) can diced tomatoes with green chilies, drained
• 12 cup crumbled feta cheese
• 14 cup toasted pine nuts
• 14 cup pitted kalamata olive
• 2 scallions, chopped
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped of fresh mint
• 2 tablespoons chopped fresh parsley

1. Heat broth to boiling and stir in couscous.
2. Cover, remove from heat and allow to stand for 5-10 minutes.
3. Drizzle olive oil over coucous and fluff lightly with a fork.
4. Allow couscous to cool to room temperature.
5. Mix couscous with remaining ingredients, tossing lightly.
6. Serve garnished with additional fresh herbs, if desired.

vegetable broth, couscous, olive oil, hearts, tomatoes, feta cheese, nuts, olive, scallions, clove garlic, fresh basil, mint, parsley

Taken from www.food.com/recipe/mediterranean-couscous-salad-83146 (may not work)