Ingredients:
• 1-1/4 cups (300 mL) chicken or vegetable broth or water
• 1 cup (250 mL) couscous
• 6 medium plum or 3 round tomatoe
• 1/2 cup (125 mL) fresh mint leaves, about 1 medium bunch
• 2 tbsp (30 mL) olive or vegetable oil
• 1 tbsp (15 mL) each of freshly squeezed lemon juice and balsami vinegar, or 2 tbsp (30 mL) lemon Juice
• 1/4 tsp (1 mL) salt
Directions:
1. In a medium-size saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand until all the liquid is absorbed, about 5 minutes. Then fluff couscous with a fork. Transfer to a large metal mixing bowl and cool, uncovered, in the refrigerator while continuing with recipe.
2. Meanwhile, core, seed and chop tomatoes into small 1/4-inch (0.5 cm) pieces. You should have about 3 cups (750 mL). If making right away, finely chop mint leaves. Whisk oil with lemon juice, vinegar and salt. When couscous is cooled to at least a lukewarm temperature, stir in tomatoes. Then, stir in lemon juice mixture until evenly mixed. Stir in mint just before serving. Salad is best served at room temperature.