Tabbouleh Couscous

Recipe from

Southern Living


1 (14 1/2-ounce) can chicken broth
1/4 cup fresh lemon juice
1 1/2 cups uncooked couscous
10 plum tomatoes, seeded and chopped
1 cup diced green onions
1 cup minced fresh Italian parsley
1 cup minced fresh mint
1/2 cup frozen whole kernel corn, thawed
2 garlic cloves, crushed
1 tablespoon grated lemon rind
1/3 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt
Garnish: Italian parsley


Bring chicken broth and 1/4 cup lemon juice to a boil in a large saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Stir with a fork, and cool.

Stir in chopped tomato and next 9 ingredients; garnish, if desired.