Toasted Couscous Salad

Ingredients

• 1.5 cups cherry tomatoes quartered
• 2 cups couscous 
• 1  hothouse cucumber seeded chopped
• 0.3 teaspoon dijon mustard 
• 0.8 cup feta crumbled
• 1 clove garlic minced
• 1 tablespoon honey 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 4 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 0.3 cup rough parsley fresh italian chopped
• 1 small onion diced red
• 2 tablespoons red wine vinegar 
• 4  scallions finely sliced

Equipment

• bowl
• whisk
• pot

Directions

1. Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
2. Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt.
3. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes.
4. Remove the lid and fluff the couscous with a fork.
5. Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.