Rainbow Couscous

• 2 cups Chicken Broth
• 1 Tablespoon Butter
• 10 ounces, weight Box Plain Couscous
• 1/3 cups Grated Parmesan Cheese
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Olive Oil
• 1/4 teaspoons Sea Salt
• 1/8 teaspoons Ground Pepper
• 1/2 whole Peeled Cucumber
• 1 whole Tomato
• 1/2 whole Vidalia Onion, Chopped
• 1/2 bunches Cilantro, Washed, Dried And Snipped
• 1 cup Thawed, Frozen Corn

1. Bring 2 cups chicken broth and butter to a boil. Stir in the contents of the coucous package. Cover and remove from heat. Let stand 5 minutes. Stir in Parmesan cheese, lemon juice, oil, salt and pepper. Fluff with fork.
2. Dice half a peeled cucumber, 1 large tomato, 1/2 a Vidalia onion, and half a bunch of cilantro. Add fresh ingrediants to couscous, along with a cup of thawed, frozen corn. Mix all together. Serve warm or cold.

chicken broth, butter, couscous, parmesan cheese, lemon juice, olive oil, ubc, ground pepper, cucumber, tomato, vidalia onion, bunches cilantro

Taken from tastykitchen.com/recipes/sidedishes/rainbow-couscous/ (may not work)