Couscous Salad

(Serves 6 - 8)

 COUSCOUS & VEGETABLES
2 cups Low-Sodium Chicken Stock
1 teaspoon Cinnamon
One 10-ounce box Plain Couscous
1 large Cucumber, peeled, seeded and chopped
1 Red Bell Pepper, cored, seeded and chopped
½ cup sliced Green Onions
½ cup chopped Red Onion
¾ cup Red, Yellow or Orange Cherry or Grape Tomatoes
½ cup canned Garbanzo Beans, drained and rinsed
¼ cup chopped Mint
¼ cup chopped Cilantro
½ cup chopped Basil
DRESSING
Zest and juice of 1 Lemon plus 2 tablespoons Lemon Juice
¼ cup Olive Oil
½ teaspoon Black Pepper

1. Put chicken stock and cinnamon in medium saucepan and bring to boil.
Stir in couscous, cover and remove from heat. Set aside for 10 minutes.
Fluff with fork and transfer a bowl large enough for all ingredients.
Cool to room temperature while preparing vegetables.
2. Add vegetables to couscous and toss together.
3. Put dressing ingredients in a small bowl and whisk together.
Pour over salad and toss to coat all ingredients with dressing.