Greek Couscous Salad:

– 3/4 cup couscous
– 1 1/2 cup chicken broth
– 1/2 pint cherry tomatoes
– 1 peeled cucumber, chopped into bite size pieces
– handful of fresh parsley chopped (mint and dill optional)
– 1 to 2 tbsp of lemon juice
– 1 to 2 tbsp of rice vinegar
– salt and pepper to taste
– 2 tbsp drained capers (optional)
– 2 tbsp toasted pine nuts (optional garnish)
– feta cheese (optional garnish)
– Olive Oil (optional garnish)

Heat the chicken broth to boiling. Take off the heat and add the couscous. Cover with a lid for 10 minutes. While the couscous cooks, prepare the rest of the ingredients and place in a medium sized bowl. When couscous has sat for 10 minutes, fluff with fork and allow to cool for a few minutes. When cooled add to bowl with the rest of the ingredients. To garnish, add the pine nuts, feta cheese, and a few swirls of olive oil.