Greek Couscous Salad

Israeli couscous or pearl couscous is a larger, pea-sized version of the North African favourite. Regular whole wheat couscous may be substituted. Salad can be stored in the refrigerator, ready for a quick lunch, for up to four days.

3 Tbsp (45 mL) extra-virgin olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
1/2 tsp (2 mL) salt
1 bay leaf
1 1/4 cups (310 mL) whole wheat Israeli couscous
2 1/2 cups (625 mL) homemade or low-sodium vegetable stock
1 red pepper, chopped
1 cup (250 mL) cherry tomatoes, quartered
1/2 cucumber, chopped
1 cup (250 mL) cooked chickpeas
1 Tbsp (15 mL) fresh oregano, chopped
3 Tbsp (45 mL) fresh parsley, chopped
1/3 cup (80 mL) feta cheese, crumbled
1/4 cup (60 mL) kalamata olives, chopped
3 green onions, sliced
1 lemon

Heat 1 Tbsp (15 mL) olive oil over medium-high heat. Add onion, garlic, and salt, and sauté until just beginning to brown, about 5 minutes. Stir in bay leaf and couscous and cook, stirring frequently until couscous browns slightly, about 3 minutes. Pour in stock and bring to a boil. Cover, reduce heat to low, and simmer until liquid has been absorbed and couscous is tender, about 20 minutes.

Discard bay leaf and transfer couscous to large bowl. Stir in red pepper, tomatoes, cucumber, chickpeas, oregano, parsley, feta, olives, green onions, and remaining olive oil.

Let cool to room temperature, season to taste with lemon juice, and serve.

Serves 4.

Each serving contains: 486 calories; 16 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 70 g carbohydrates; 12 g fibre; 314 mg sodium

source: "Pasta, Pronto!", alive #353, March 2012