Greek Couscous

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup couscous, whole wheat preferred
• 1 cup chicken broth
• 4 tablespoons olive oil, divided
• 3/4 cup dried brown lentils, rinsed and drained
• 1/3 cup red wine vinegar
• 3 garlic cloves, minced
• 1/2 cup kalamata olive, pitted and chopped
• 1 cup crumbled feta cheese
• 1 small red onion, diced
• 1/2 cup finely chopped fresh mint
• 1/2 cup chopped fresh dill
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 bring chicken broth to a boil in a small saucepan. add dry couscous. stir until just coated. turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed. fluff with a fork. drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
• 2 place lentils into a small saucepan, cover with water, and bring to a boil. cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. drain and set aside to cool.
• 3 combine the remaining olive oil, vinegar, and garlic in a small bowl.
• 4 remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. season to taste with salt and pepper. cover and refrigerate for at least 2 hours.