Couscous Salad with Roasted Broccoli, Feta & Dried Cherries

Made with whole wheat cous cous and healthy flavorful ingredients, this is a tasty, quick and easy summer salad to make. Roasted Broccoli is one of my favorites, paired with salty feta and sweet dried cherries, the combination is just right. I served it with chicken hot off the BBQ and yummy Orange Almond Muffins (post is coming up).

Whole Wheat Cous Cous Salad with Roasted Broccoli, Feta & Dried Cherries
Serves 6 as a side

Ingredients
1 cup dry, uncooked, whole wheat cous cous
1 cup chicken stock/broth*
1/4 teaspoon sea salt
1 tablespoon butter*

2 1/2 cups broccoli florets
2 Tablespoons extra virgin olive oil
1/2 cup crumbled Feta
1/3 cup dried cherries, roughly chopped
1/3 cup scallions, thinly sliced
Sea salt and freshly cracked pepper to taste

Directions
1. Preheat oven to 420.
2. Toss broccoli florets with olive oil making sure that all the broccoli has a little oil on it.
3. Place on baking sheet and roast for about 12 minutes or until broccoli is bright green with a few roasting marks and is crisp-tender.
Meanwhile,
4. Bring the broth, butter and salt to a boil. Remove from heat and add cous cous immediately. Stir well, cover quickly and let sit for 5 minutes. Fluff well with a fork.
5. While the cous cous is resting, chop the cherries and scallions and place crumbled feta, cherries and scallions in your serving dish.
6. Toss cous cous and broccoli with the feta, cherry and scallion mixture. Taste, add more salt and pepper if necessary and drizzle with olive oil if desired.
Serve at room temperature.
* To make vegetarian substitute vegetable broth and olive oil.