Mediterranean Couscous Salad

• 1 cup chicken stock
• 2 tablespoons chicken stock
• 34 cup quick-cooking couscous
• 1 large tomatoes, seeded and chopped
• 3 ounces feta cheese, cut into 1/4-inch dice
• 3 tablespoons minced arugula (or 1/4 cup minced watercress)
• 3 tablespoons minced green onions
• 5 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• salt & freshly ground black pepper
• romaine lettuce leaf
• Greek olives or nicoise olive
• toasted pine nuts

1. Bring stock to boil in small saucepan; mix in couscous.
2. Cover and remove from heat; let stand 5 minutes.
3. Fluff couscous with fork and turn into medium bowl.
4. Mix tomato, feta, arugala and green onion into couscous.
5. Whisk together oil,lemon juice, salt and generous amount of pepper; mix into salad.
6. Just before serving, line shallow bowl with lettuce; spoon salad into bowl and top with olives and pine nuts.
7. May be served at room temperature or chilled.

chicken stock, chicken stock, couscous, tomatoes, feta cheese, arugula, green onions, olive oil, lemon juice, salt, romaine lettuce leaf, olives, nuts

Taken from www.food.com/recipe/mediterranean-couscous-salad-374303 (may not work)