COUSCOUS SALAD

10 oz (285 g) couscous

2 ¼ cups (530 ml) chicken broth (or vegetable broth or water)

¼ cup (60 ml) balsamic vinegar

¼ cup (60 ml) olive oil

15 oz (425g) can diced tomatoes, drained and rinsed (or chopped fresh tomatoes if they are in season)

15 oz (425g) can black beans, drained and rinsed

diced peeled carrots

minced scallions

chopped dill

corn (either boiled, then taken off the cob – or taken off the cob then caramelized in a skillet – or use frozen/cooked kernels)

broccoli, cut into small florets and blanched

salt and pepper to taste

Bring broth to boil in a medium pan.  Add couscous and stir well.  Cover and remove from heat; let stand 5 minutes.  Transfer to a large bowl and fluff with a fork to break up any clumps.  Let cool.

Add the vinegar and olive oil and mix well.  Add the tomatoes, black beans, carrots and any or all of the other ingredients.  Mix well and season to taste with salt and pepper.