Georgia Pecan Couscous Salad

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serves

1 1/2 cups reduced-sodium chicken stock

1 cup couscous

1/2 cup chopped toasted Georgia pecans

1/2 cup chopped parsley

6 tbsp. olive oil

1/4 cup freshly squeezed lemon juice

1 tbsp. minced fresh oregano

Salt, to taste

Freshly ground black pepper, to taste

2 large tomatoes, peeled, seeded and chopped (about 2 cups)

4 oz. feta cheese, crumbled

1

Bring chicken stock to a boil in saucepan.
2

Place couscous in large mixing bowl and stir boiling stock over. Stir and let rest about 15-20 minutes, or until all the stock has been absorbed. Fluff with a fork. Fold in toasted pecans and set aside.
3

Meanwhile, place parsley, oil, lemon juice, oregano and salt and pepper in a small mixing bowl and whisk together. Add tomatoes and crumbled feta cheese.
4

Pour dressing mixture over couscous, stirring to combine. Taste and adjust seasoning.
5

Chill 30 minutes prior to serving.