1 cup chicken broth
3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese
1. In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
2. In a large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
3. In a small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese. Serves 8 ( 1/2 Cup serving)