Greek Couscous Salad - alive magazine

Ingredients

• 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