Mediterranean Couscous Toss

This is a recipe from Cooking Light. I haven't tried it yet, but it looks good! You can use basil, cilantro or mint instead of the sage.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 cup each

Ingredients

• 1 3⁄4 cups  reduced-sodium fat-free chicken broth
• 3⁄4 cup  whole wheat couscous
• 1  cup grape tomatoes, halved
• 1⁄2 cup  chopped seeded peeled cucumber
• 1⁄2 cup  chopped red bell pepper
• 1⁄4 cup  sliced green onion
• 1  tablespoon  chopped fresh sage (or 1 tsp of dried sage)
• 1⁄4 teaspoon  grated lemon rind
• 2  tablespoons fresh lemon juice
• 4  teaspoons extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Bring broth to a boil in a medium sauce pan.
2. Gradually stir in couscous.
3. Remove from heat, cover and let stand 5 minutes.
4. Fluff with a fork.
5. Combine couscous, tomatoes, and remaining ingredients in a large bowl.