Southern Living JULY 2006
1. Bring chicken broth to a boil in a saucepan; add 1 cup couscous, cover, and remove from heat. Let stand 10 minutes.
2. Toss together couscous, beans, and next 4 ingredients in a large bowl. Drizzle with Mint Vinaigrette, gently tossing to coat. Cover and chill until ready to serve. Serve over shredded lettuce, and, if desired, sprinkle with feta just before serving.
Go to Full Version of