Summer Garden Couscous Salad

• 3 medium ears sweet corn, husks removed
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1 cup uncooked couscous
• 1 medium cucumber, halved and sliced
• 1-1/2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 3 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
2. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.
3. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.

ears sweet corn, chicken broth, couscous, cucumber, cherry tomatoes, feta cheese, red onion, fresh parsley, olive oil, lemon juice, oregano, ground cumin, salt, pepper

Taken from www.tasteofhome.com/recipes/summer-garden-couscous-salad/ (may not work)