1 c. plus 2 tbsp. chicken stock
3/4 c. quick cooking couscous
1 lg. tomato, seeded & chopped
3 oz. feta cheese, diced to 1/4 inch squares
3 tbsp. aragula or 1/4 c. minced watercress
3 tbsp. minced onion (green)
5 tbsp. olive oil
3 tbsp. fresh lemon juice
Salt & freshly ground pepper, to taste
Green olives
Toasted pine nuts

Bring stock to boil in small pan. Mix in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork. Turn into medium bowl. Cool to room temperature. Mix tomato, feta, aragula and green onion into couscous. Whisk together oil, lemon, salt and lots of pepper. Mix into salad. Serve over lettuce leaves. Top with olives and pine nuts.