This was one of my FAVORITE new salad discoveries of the summer. SOOO delicious! The chickpeas amp up the protein level of this salad, but you could easily add diced chicken breast as well.
1 C. couscous, dried, not cooked
1 C. chicken stock
7 oz. jar sun-dried tomatoes, diced (reserve oil for dressing)
1 15-oz. can chickpeas, drained
4 oz. mixed greens (arugula is good)
4 oz. crumbled feta
1 red onion, chopped
1/2 C. fresh parsley, chopped
1/2 C. cilantro leaves, chopped
Salt and pepper to taste
Reserved oil from sun-dried tomatoes jar
1/4 C. extra-virgin olive oil
Juice from two lemons
Soak couscous in chicken stock for 3-5 minutes. Drain. It is not necessary to bring to a boil or cook the couscous, as it will become tender just by soaking it. Add remaining ingredients, pour dressing over, toss and chill for 30 minutes before serving.