Couscous Salad With Plum Tomatoes

• 2 cups vegetable broth
• 1 cup instant couscous
• 1/4 cup olive oil, preferably extra virgin
• 4 -5 medium tomatoes
• 1 cup firmly packed fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• salt
• fresh ground pepper

1. Bring the broth to a boil in a medium saucepan.
2. Stir in the couscous, cover and remove the pan from the heat.
3. Let stand until all the liquid is absorbed, about 15 minutes.
4. Fluff the couscous with a fork, transfr to a large bowl and set aside to cool.
5. When cooled, stir in the oil.
6. Core, seed, and chop the tomatoes.
7. Chop the mint leaves.
8. Add both to the couscous.
9. Stir in the lemon juice, vinegar, salt and pepper.
10. Serve the salad at room temperature.

vegetable broth, instant couscous, olive oil, tomatoes, mint, lemon juice, balsamic vinegar, salt, fresh ground pepper

Taken from www.food.com/recipe/couscous-salad-with-plum-tomatoes-40768 (may not work)