Blackeyes and Couscous with Feta

1 1/4     cups water or chicken broth
5            tablespoons olive oil, divided
1           cup couscous
3           cups cooked* or 2 cans (15 oz. each) blackeyes, drained
3/4        cup crumbled feta cheese
1/3        cup minced red onion
1/3        cup chopped fresh mint
1/3        cup lemon juice
1/4        teaspoon salt
1/4        teaspoon pepper

*1 cup dry makes 3 cups cooked. In a covered saucepan, bring to boil water or broth and 1 tablespoon olive oil. Stir in couscous; cover and remove from heat. Let stand 5 minutes.

Meanwhile, in a large bowl mix 4 tablespoons olive oil with blackeyes and remaining ingredients. Fluff couscous with a fork; gently mix warm couscous into salad. Refrigerate 30 minutes before serving. Makes: 7 cups. Serves 6-8.

Nutritional Information per Serving:
Calories 309, Protein 11 g, Carbohydrates 36 g, Fat 14 g, Calories from fat 40%, Cholesterol 14 g, Fiber 6 g, Folate 151 mcg, Sodium 271 mg