Israeli Couscous Salad with Lemon-Herb Vinaigrette

Ingredients

• 1 cup Israeli couscous
• 1.5 cups Chicken broth
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 0.5 medium Red onion
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 0.25 cup Olive oil
• 3 tbsp Lemon juice
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Bring chicken broth to a boil in a medium saucepan. Add Israeli couscous, reduce heat to low, cover, and simmer for 8-10 minutes, or until couscous is cooked through and liquid is absorbed. Fluff with a fork and let cool.
2. 2While couscous is cooling, dice cucumber, halve cherry tomatoes, and finely chop red onion.
3. 3In a large bowl, combine cooled couscous, cucumber, cherry tomatoes, red onion, parsley, and mint.
4. 4In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
5. 5Pour vinaigrette over couscous salad and toss to combine. Serve chilled.

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