Mediterranean Picnic Salad
1 can (14 1/2 ounces) vegetable broth
1 1/2 C. couscous
1 small red bell pepper, coarsely diced
1 small yellow bell pepper, coarsely diced
1 can (14 ounces) artichoke hearts, drained and quartered
1 can (10 ounces) chickpeas (garbanzo beans), drained
1 C. sliced green onions, including tops
1 C. (8 ounces) feta cheese, crumbled
1/2 C. canned black or Graber olives, sliced and drained
1/2 C. celery thinly sliced
1 small head romaine lettuce, separated into leaves
1/4 to 1/2 C. of your favorite vinaigrette, prepared or homemade
To cook the couscous, bring the broth to a boil in a medium saucepan. Stir in the couscous, remove pan from heat, cover and let stand 5 minutes. Turn the couscous into a large mixing bowl and fluff with a fork. Let stand 5 minutes, then fluff again. Mix in red and yellow bell peppers, artichokes, chickpeas, green onions, feta cheese, olives and celery.
Pour vinaigrette over the couscous mixture and toss gently but thoroughly with a fork. To serve, make a bed of lettuce leaves on a shallow serving dish. Spoon couscous over lettuce.
Makes 4 servings.
Note: Greek vinaigrette…. Whisk together 1/2 cup extra virgin olive oil; 1/4 cup lemon juice; 1 tsp. grated lemon zest; 1 large garlic clove, minced; 3 tbsp. chopped fresh mint or parsley; 1 tbsp. chopped fresh marjoram; and 1/2 tsp. freshly ground pepper.