1. Couscous Salad:. 2. Bring broth and 1/4 cup water to boil in a medium pot. Stir in the couscous, remove the pot from the heat, cover, and let stand for 5 minutes. Transfer couscous to a large mixing bowl and fluff with a fork. Let stand for 5 minutes and then fluff again. Cool to room temperature. 3. Add the bell peppers, celery, 3/4 cup scallions, chickpeas, artichokes, feta and olives; toss gently with fork. 4. Add the mint vinaigrette and toss again until mixed. The salad can be made and refrigerated up to 4 hours ahead. Fluff with a fork before serving. 5. Makes 6 side-dish servings. 6. Mint Vinaigrette:. 7. Whisk together the broth, oil, lemon juice, peel, and garlic until well blended. Whisk in the mint, marjoram and pepper. Taste and add salt if needed. Use immediately or cover and refrigerate up to 1 day. Makes 1 cup. ---------------------------------------------------------------------------
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