3/4 cup chicken stock or canned chicken broth
1/2 cup fine bulgur
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup chopped basil
1/2 cup Kalamata olives chopped
1/2 cup red onion, finely sliced.
2 tbsp lemon juice
4 cloves garlic, chopped
6 tbsp extra-virgin olive oil
Bring stock to boil in a pot with a tight fitting lid. Add the couscous along with salt and 1 tablespoon of olive oil, cover turn off the heat, and let stand for 7-10 minutes. Fluff lightly.
Combine olives, basil, feta, tomatoes and red onions in a serving bowl, toss with vinaigrette made from remaining olive oil ,lemon juice and salt. Fold in the fluffy grain and serve.
