Summer Couscous Salad

This is my new favorite side dish.  I made it when I was home in May.  I don't know if everyone thought it was as amazing I do, but that's ok.  I want it up here so I can find it really fast and easily! Recipe from Mel's Kitchen Cafe 

My friend Bethany also really likes this one.  She made it for a potluck we had, but she didn't ahve any red wine vinegar.  So she used balsalmic vinegar and it was really good that way too!

INGREDIENTS

• 2 cups low-sodium chicken broth
• 1 1/2 cups whole wheat couscous, uncooked
• 1/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 6 green onions, white and green parts chopped
• 1 tablespoon dried basil (the original says fresh or dried.  I like it better when its done with dried)
• 1 pint cherry tomatoes, halved
• Zest of 1 lemon
• 1 cup reduced fat feta cheese

DIRECTIONS

1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
2. In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.
3. Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.