Minted Couscous Greek Salad
2 cups vegetable or chicken broth
1 1/2 cups packaged raw couscous
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 celery rib, diced
3/4 cup sliced scallion + 1/4 cup
1 cup chickpeas, drain and rinse
1 1/2 cups fresh, frozen or canned artichoke,1 heart , cooked and quartered
1/3 cup crumbled feta cheese
3 tablespoons thinly sliced kalamata olives
3/4 cup mint vinaigrette (recipe follows)
romaine lettuce leaves for serving
Bring broth and 1/4 cup water to boil in a medium pot. Stir in the couscous, remove the pot from the heat, cover, and let stand for 5 minutes. Transfer couscous to a large mixing bowl and fluff with a fork. Let stand for 5 minutes and then fluff again. Add the bell peppers, celery, 3/4 cup scallions, chickpeas, artichokes, feta and olives; toss gently with fork. Add the mint vinaigrette and toss again until mixed. The salad can be made and refrigerated up to 4 hours ahead. Fluff with a fork before serving. To serve, line a shallow serving bowl with romaine lettuce leaves. Spoon salad into bowl and sprinkle with remaining 1/4 cup scallions. Makes 6 side-dish servings.
MINT VINAIGRETTE:
8 tablespoons chicken or vegetable broth
1/4 cup chopped fresh mint
4 tablespoons extra virgin olive oil
1 tablespoon chopped fresh marjoram (1 tsp dried)
5 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 teaspoon grated lemon peel
salt to taste
1 large garlic clove, finely chopped
Whisk together the broth, oil, lemon juice, peel, and garlic until well blended. Whisk in the mint, marjoram and pepper. Taste and add salt if needed. Use immediately or cover and refrigerate up to 1 day. Makes 1 cup.
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