Tabbouleh Couscous

• 1 (14 1/2-ounce) can chicken broth
• 1/4 cup fresh lemon juice
• 1 1/2 cups uncooked couscous
• 10 plum tomatoes, seeded and chopped
• 1 cup diced green onions
• 1 cup minced fresh Italian parsley
• 1 cup minced fresh mint
• 1/2 cup frozen whole kernel corn, thawed
• 2 garlic cloves, crushed
• 1 tablespoon grated lemon rind
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• Garnish: Italian parsley

1. Bring chicken broth and 1/4 cup lemon juice to a boil in a large saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Stir with a fork, and cool.
2. Stir in chopped tomato and next 9 ingredients; garnish, if desired.

chicken broth, lemon juice, couscous, tomatoes, green onions, fresh italian parsley, fresh mint, kernel corn, garlic, lemon rind, olive oil, lemon juice, salt, italian parsley

Taken from www.myrecipes.com/recipe/tabbouleh-couscous (may not work)