Spinach, Tomato, and Feta Couscous Salad

• 2 cups homemade chicken stock
• 1 cup whole wheat couscous
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 3 tbsp. olive oil
• 5 tbsp. red wine vinegar
• 1 tsp. pepper
• 1 tsp. garlic salt
• 1/2 tbsp. oregano
• 1/2 tbsp. basil
• 1/2 tbsp. Lapsang Souchong (smoked black tea), ground

Bring chicken stock to a boil over medium-high heat in a medium saucepan. Add couscous, cover, and simmer, stirring occasionally, for 8-10 minutes. (If you are using boxed couscous, follow package directions). Remove from heat and let cool.

Meanwhile, in a medium fry pan, spray with cooking spray and saute chopped fresh spinach about 5 minutes. Let cool.

In a large bowl, combine tomatoes, onion, cooled spinach, and feta cheese. Add couscous.

In a small mixing bowl, combine olive oil, red wine vinegar and spices. Pour over couscous mixture and toss to coat. Serve immediately or refrigerate until well chilled.