Summer Couscous.

Delicious and refreshing summer side. Stays well in the fridge!

Directions:

In small saucepan, heat chicken broth to boiling.  Add couscous, cover, and remove from heat.  Let stand for 5 mins.  Fluff with fork.  Place in medium bowl and cool to room temperature.  Add tomatoes, feta, watercress, and green onions.  In small bowl, combine olive oil, lemon juice, and salt and pepper to taste.  Whisk to blend and add couscous mixture. Mix well.

Spoon couscous mixture into bowl.  Top with olives, place tomatoes and cucumbers around outside edge.

Ingredients:

• 2 1/4 cups chicken broth

• 1 1/2 cups uncooked couscous

• 2 large tomatoes, seeded and chopped

• 6 ounces feta cheese, cut into 1/4 pieces

• 1/2 cup minced watercress or arugula

• 3/4 cup finely chopped green onions

• 2/3 cup good olive oil

• 6 tbsp. fresh lemon juice

• salt and pepper

• 1/2 cup nicoise or greek olives, halved

• 10 cherry tomatoes, halved

• 1 medium cucumber, chopped and peeled is desired