• Servings: 4
• 3/4 C vegetable or chicken broth
• 1 C uncooked couscous
• 2 T olive oil
• 14 oz can quartered artichoke hearts, drained, coarsely chopped
• 10 oz can Rotel, drained
• 1/2 C crumbled feta cheese
• 1/4 C toasted pine nuts
• 1/4 C pitted kalamata olives, chopped
• 2 green onions, chopped
• 1 garlic clove, minced
• 2 T chopped fresh basil
• 2 T chopped fresh mint
• 2 T copped fresh parsley
• Romaine or baby spinach greens (optional)

1. Bring broth to boil in a saucepan; stir in couscous.
2. Cover, return to a boil and remove from heat.
3. Let stand 5 minutes.
4. Drizzle with olive oil and fluff with a fork.
5. Let cool.
6. Combine couscous and all other ingredients except lettuce or spinach, tossing gently.
7. Serve over lettuce or spinach, if desired.

This makes large portions. I would say at least 4 as a main dish served over greens, 8 servings as a side dish. Very fresh tasting. Good way to use your Aerogarden herbs, if you own one. From Meralen McAllister in Ft. Worth, published in the Ft. Wort Star-Telegram. Nutrition based on 4 servings: 430 cal, 17 g fat, 56 g carbs, 16 g protein, 17 mg cholesterol, 696 mg sodium, 10 g fiber, 35% calories from fat