Vegetable Couscous Salad With Parmesan

• 1 cup vegetable broth or 1 cup chicken broth
• 3/4 cup couscous
• 3 ripe plum tomatoes, seeded and diced
• 2 green onions, finely minced
• 1/2 cucumber, seeded and diced (I like to leave them unpeeled)
• 1/2 cup fresh parsley, minced
• 4 ounces grated parmesan cheese
• 4 tablespoons fresh lemon juice
• 2 1/2 tablespoons olive oil
• 2 teaspoons dried oregano, crushed
• 1/4 teaspoon salt (taste first, Parmesan is pretty salty)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

1. Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
2. Let cool, then place in a bowl and fluff with a fork.
3. Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
4. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
5. Pour over the salad, mixing well.
6. Refrigerate salad for at least 2 hours; bring to room temperature to eat.

vegetable broth, couscous, tomatoes, green onions, cucumber, fresh parsley, parmesan cheese, lemon juice, olive oil, oregano, salt, black pepper, cayenne pepper

Taken from www.food.com/recipe/vegetable-couscous-salad-with-parmesan-94598 (may not work)