Couscous Sun-Dried Tomato Salad with Chickpeas and Feta
You’ll Need:
1 C. couscous, dried, not cooked
1 C. chicken stock
7 oz. jar sun-dried tomatoes, diced (reserve oil for dressing)
1 15-oz. can chickpeas, drained
4 oz. mixed greens (arugula is good)
4 oz. crumbled feta
1 red onion, chopped
1/2 C. fresh parsley, chopped
1/2 C. cilantro leaves, chopped
Salt and pepper to taste
OPTIONAL: You can also add artichokes and/or Kalamata olives to this for more of a Greek-style salad
DRESSING:
Reserved oil from sun-dried tomatoes jar
1/4 C. extra-virgin olive oil
Juice from two lemons
Soak couscous in chicken stock for 3-5 minutes. Drain. It is not necessary to bring to a boil or cook the couscous, as it will become tender just by soaking it. Add remaining ingredients, pour dressing over, toss and chill for 30 minutes before serving.
