Georgia Pecan Couscous Salad
Bring chicken stock to a boil in saucepan. Place couscous in large mixing bowl and stir boiling stock over. Stir and let rest about 15-20 minutes, or until all
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Ingredients
- 1-1/2 cups reduced-sodium chicken stock
- 1 cup couscous (see note)
- 1/2 cup chopped toasted Georgia pecans
- 1/2 cup chopped parsley
- 6 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon minced fresh oregano
- Salt and freshly ground black pepper to taste
- 2 large tomatoes, peeled, seeded and chopped (about 2 cups)
- 4-oz. feta cheese, crumbled
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