Feta Couscous Salad

So after spending a week and a half observing sick kids, i have officially crossed out Pediatrics from my list of potential specializations. Hmm... actually, Pediatrics isnt permenantly ruled out, but for now it is. Don't get me wrong, i LOVE kids. But even though I'd be trying to make them feel better, i still think i would kill myself if i had to inflict pain on them every single day. Argh, i just can't stand babies cry! The occasional wail for attention is okay... I'm talking about the screaming and kicking, big fat tear drops, ceaseless sobbing type of cry. Breaks.My.Heart. And to think that I would be feared and hated by kids of all ages just beats the purpose of being a pediatric. I don't know why they say dentists are more prone to comit suicide when pediatrics have it 10x worse than them! Waaha, but that's just my screwed up point of view so we'll see... i still have 2 more years of pediatrics to go before I make my final decision. So anyway, here's the recipe for a couscous salad that I made for my 15 minute hospital lunch breaks. I've always thought couscous was some type of rice but it's actually pasta formed into little grains (Wiki it). This is the first time I ever cooked couscous and I'm starting to really like it! It only takes 5 minutes to prepare-- all you have to do is pour hot water into it and let it steam! Take another 10 to chop up your veggies and toss it around and there you have your instant healthy fast food.

Feta Couscous Salad
derived from allrecipes.com and videos.about.com
INGREDIENTS:

• 1-1/4 cups couscous
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/2 onion, diced [soak it in water so they won't be so overpowering]
• 2-3 stalks spring onions, chopped
• 1/2 cup feta cheese, crumbled
• 1-2 tablespoons white wine vinegar

DIRECTIONS:

1. Place the couscous in a big pot and drizzle with the olive oil. [picture 2]
2. Use a fork to coat the couscous with oil (couscous should resemble wet sand). [picture 3]
3. Boil the chicken stock and pour it into the pot of couscous. [picture 4, 5]
4. Cover the pot with a lid (or foil) immediately to let it steam and cook by itself. [picture 6]
5. After 5 minutes, remove the lid and use a fork to fluff up the couscous. Let it cool. [picture 7]
6. Add the cucumbers, red bell peppers, tomatoes, onions, spring onions, feta cheese, and vinegar to the couscous and mix well. [picture 7]
7. Season with salt and pepper to taste. Refrigerate.

NOTE: i spiced up my couscous with shredded pork knuckles from the previous entry.

Feta Couscous Salad