Greek Feta Couscous

1 cup Israeli (pearl) couscous
1 tablespoon olive oil
2 cups chicken broth
3 scallions, sliced into small rounds with green and white parts separated
1 cup roughly chopped arugula
12 olives, rinsed and finely chopped
2 plum tomatoes, seeded and chopped
2 tablespoons crumbled feta cheese
Vinaigrette
1 teaspoon olive oil
1 teaspoon lemon juice
pinch salt
pinch freshly ground black pepper
In a large pan, heat the olive oil over medium heat. Add the white part of the scallions and saute 30 seconds.
Add the couscous and cook about 3 minutes until slightly brown, stirring frequently.
Add the olives and the chicken broth. Bring to a boil then lower the heat to medium-low. Simmer uncovered until all of the liquid is absorbed, stirring occasionally and scraping up the couscous at the bottom of the pan.
Remove the couscous from the heat, and while it is still hot mix in the arugula so that it wilts. Add the tomatoes, feta, and green parts of the scallions.
In a small bowl, whisk together the vinaigrette ingredients then pour over the couscous. Mix to combine.

Enjoy! (: