Summer Garden Couscous Salad

This recipe was submitted by Whitney. It comes from Taste of Home. Some of her notes are added into the recipe.

Ingredients:

• 1 C corn (we like to cook fresh corn first, let it cool and cut it from husk - we've also used frozen corn thawed when fresh wasn't an option)
• 1 C chicken broth
• 1 C uncooked couscous
• 1 medium cucumber, halved and sliced
• 1 1/2 C cherry tomatoes, halved
• 1/2 C crumbled Feta
• 1/4 C chopped red onion

• 3 Tbs minced fresh parsley
• 3 Tbs olive oil
• 3 Tbs lemon juice
• 1 tsp dried oregano
• 3/4 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

Cook the corn and set aside (if using frozen, just add it later with the other veggies)

In a small saucepan, bring broth to boil

Stir in couscous, remove from heat, cover and let stand 5-10 min or until water is absorbed

Fluff with a fork and set aside to cool slightly

In a large bowl combine cucumber, tomatoes, feta cheese, onion, parsley and corn

Stir in couscous

In a small bowl whisk the oil, lemon, and seasonings

Pour over couscous mixture, toss to coat

Serve immediately or cover and refrigerate until chilled