Greek Couscous Salad (Tried And True)

[April B.]

Greek Couscous Salad

1 cup chicken stock

1/4 teaspoon salt

1 Tablespoon butter

Ground black pepper -- to taste

3/4 cup uncooked couscous

1 (7.5-ounce) jar marinated artichoke hearts (un-drained) --chopped

2 small ripe tomatoes -- chopped

1 small peeled cucumber -- chopped

1 small can pitted black olives -- quartered

1/3 cup crumbled feta cheese

2 Tablespoons red onion -- finely chopped

1 Tablespoon chopped parsley

2 teaspoons lemon juice



Bring chicken stock, salt, butter and black pepper to a
boil in a medium saucepan.
Stir in couscous and cover, taking pot off of heat.
Five minutes later, uncover and fluff couscous with a
fork, then place in a bowl and refrigerate to cool.
When couscous is cold, add remaining ingredients,
including the liquid from the marinated artichoke hearts.
Gently toss and refrigerate to allow flavors to marry.
Serve cold.

Note From April B.

I have made this it is very good.
it's enough for 3 people but it serves just the two of us.