2 c. couscous
3 c. chicken broth
1 c. diced cucumber
1/2 c. diced tomato
1/3 c. sliced scallions
1 c. minced parsley
2 tbsp. mint
salt and pepper juice of one lemon
1/4 c. olive oil
Heat broth in a saucepan and a drizzle of olive oil.
Bring to a boil add couscous and cook for 8-10 minutes, until liquid is absorbed.
Remove from heat transfer to a bowl and cool.
Whisk together olive oil and lemon juice and set aside.
Stir cucumber, tomatoes, parsley and mint to the cooled couscous.
Pour dressing over the top and gently stir until couscous is coated with dressing.
