Summer Couscous

½ cup chicken broth

½ cup couscous

2 tablespoons olive oil

8 cherry tomatoes, quartered

¼ red onion, diced

2 green onions, chopped

¼ cup seeded, diced cucumber

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

salt and ground black pepper to taste

Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.

Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.