My Mediterranean Couscous Salad - cooking recipe

Ingredients

3/4 cup chicken broth
1 cup couscous, uncooked
2 tablespoons olive oil
15 ounces artichoke hearts, chopped coarsely
10 ounces canned diced tomatoes
3 green chilies, chopped
1/2 cup feta cheese, crumbled (or another)
1/4 cup pine nuts, toasted (or other nuts)
1/4 cup olive (kalamata nice)
2 green onions, chopped
1 teaspoon garlic, chopped
2 tablespoons basil, fresh chopped
2 tablespoons mint, fresh chopped
2 tablespoons parsley, fresh chopped
romaine lettuce or baby spinach leaves

Preparation

Bring broth to a boil and stir in couscous. Cover and return to a boil then remove from heat. Let stand 5 minutes.
Drizzle with olive oil, fluff with a fork and cool.
Combine and toss all but the romaine or baby spinach.
Serve over the lettuce or spinach.