MEDITERRANEAN SUMMER SALAD1 cup couscous
2 cups vegetable bouillon
1 cup feta cheese (crumbled or in blocks)
1 small can black olives without pits (sliced)
1 cup ripe tomatoes (sliced in small chunks)
3 spring onions finely sliced (including green tops)
1 can chickpeas (garbanzo beans) drained
Italian dressing (any kind, plain Italian, creamy Italian, vinaigrette – they all taste good with this)
Bring vegetable broth to a boil, add couscous, cover and simmer five minutes. Fluff with fork and leave uncovered. After five minutes fluff again. Add all ingredients except Italian dressing and mix well. Serve and drizzle on Italian dressing to taste. Can be eaten warm or cold.