Middle-Eastern Couscous Salad

by Alexandra

 Remember this picture? Well, the salad on the left was to die for.

Middle-Eastern Couscous Salad
2 cups chicken broth
1 cup whole wheat couscous (use quinoa if gluten-free)
1 medium cucumber, diced
2 large tomatoes, diced
1 small red onion, diced
1/2 cup green olives, chopped
1/4 cup balsamic vinegar
1/2 lemon, juiced
3 tablespoons extra virgin olive oil
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon granulated garlic powder
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
Bring chicken broth to a boil, and add the couscous. Reduce to simmer and cook until all the liquid is absorbed. Cool completely, and mix with the remaining ingredients. Chill and serve.