2 1/4 C chicken broth

1 1/2 C uncooked couscous

2 lg tomatoes seeded and chopped

6 oz feta cheese cut into 1/4 cubes

1/2 C minced arugula

3/4 C finely chopped green onions

2/3 C olive oil

6 T fresh lemon juice

salt and pepper to taste

1 small head romaine lettuce

1/2 C greek olives

1/4 C pine nuts toasted

10 cherry tomatoes halved

1 med.cucumber sliced

1/4-1/2 C chickpeas (optional)

In small sauce pan heat chicken broth to boiling.  Add couscous cover and remove from heat.  Let stand 5 min.  Fluff with fork.

Place in med. bowl and cool to room temp.  Add tomatoes feta arugula and green onions. In small bowl combine olive oil lemon juice and salt and pepper to taste.  Wisk to blend and add to couscous mixture.  Toss to blend. Line a shallow bowl with romaine leaves and spoon couscous mixture into bowl and top with olives and pine nuts. Place sliced cucumbers and tomatoes around outside edge of bowl.