Salad
* 1 Cup couscous
* 1 Cup chicken stock
* 12 - 15 kalamata olives, sliced
* 1/2 large red bell pepper, diced
* 2 tomatoes, seeded and diced
* 1 small head of broccoli
* 3 shallots, diced or sliced fine
* 2 Tbsp. mint, chopped (optional)
* feta cheese, crumbled
Dressing
* 1/3 Cup balsamic vinegar
* 2 1/2 Tbsp. lemon juice
* 2 garlic cloves, minced
Directions
Prepare couscous as directed (typically heat chicken stock in sauce pan, remove from heat and add couscous, cover and let stand for approximate five minutes). Cut broccoli into small florets. Add broccoli to couscous pan and cover. This will soften the broccoli just a bit. Meanwhile, mix olives, bell pepper, tomatoes, and shallots together in a bowl. Mix balsamic vinegar, lemon juice and garlic. Pour dressing over vegetables and mix well. Once couscous is ready add to the salad mix and toss well. Add feta cheese and one final toss. Enjoy!
