Layered Summer Salad

ingredients

Dressing:
3 tablespoons of red wine vinegar
1 tablespoon prepared or homeade basil pesto
1 teaspoon of dijon mustar
1 tablespoon of olive oil
Salad:
Salt and freshly ground black pepper
1/3 cup couscous
2 cups of tomatoes, divided
2 tablespoons of green onion, sliced (white and light green parts)
4 cups of coarsely chopped romaine lettuce hearts
2 cups of cooked black beans or 1 (15-ounce) can black beans, rinsed and drained
1 cup of cubed cooked chicken (skin removed)
1/4 cup of crumbled feta cheese Basil sprigs, optional garnish

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Dressing:
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1. In a glass measuring cup, combine vinegar,pesto, and mustard
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2. Whisk in oil, set aside
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Salad:
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1. In a pan, combine water, a pinch of salt and a grind of pepper, and bring to a boil
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2. Remove from heat, and stir in couscous
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3. Cover and let steep for 5 minutes
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4. Uncover couscous, fluff with a fork and let cool
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5. Stir into the couscous 1/4 cup of dried tomatoes, along with green onions and 1 tablespoon of dressing
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6. Place the chopped lettuce in the bottom of a clear glass bowl
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7. Spoon the couscous mixture evenly over the lettuce, patting down slighty with a spatula
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8. Spread beans in an even layer over the couscous the top with chicked and the remaining tomatoes and feta
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9. Pour remaining dressing evenly over the top of the salad
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10. Cover and refridgerate for 1 hour to severeal hours
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11. Garnish with basil springs if desired