Couscous Tabbouleh with Tomatoes & Cucumbers

I tried this once and that's all it took for me to fall in love with this recipe! I hope you enjoy this as much as I did / do. I have added a bit more couscous than the original calls for as that's how it was prepared when I tried it. Plus, the more the merrier, right?

SERVES 4

Ingredients:

• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup Israeli couscous
• 1 cup chicken or vegetable broth
• Juice of 1 lemon
• salt & pepper
• 1/2 cup flat leaf parsley, chopped
• 1/2 cup mint, chopped
• 1/4 cup chives, snipped
• 1 pint grape tomatoes, quartered
• 1 seedless cucumber, peeled and chopped

Instructions:

1. In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden. Add the Israeli couscous and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.

2. In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate until it reaches room temperature.

3. Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.