2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
1 tbsp (15 mL) fresh lemon juice
1 garlic clove, minced
1/2 tsp (3 mL) coarse salt
1/2 tsp (3 mL) fresh cracked black pepper
1/2 cup (125 mL) extra virgin olive oil
1large english cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces
2 cups (500 mL)cherry tomatoes, halved
1/2 cup (125 mL)chopped flat-leaf parsley
1/2 cup (125 mL) chopped fresh mint
2 green onion, thinly sliced
YIELD 6 servings
Place couscous and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
In a large bowl, whisk lemon juice, garlic, salt, pepper, and olive oil. Toss with cucumbers and tomatoes. Combine with couscous, parsley, mint, and green onions.