Preparation Steps

• Cook the Israeli couscous according to package directions, using vegetable broth instead of water. Drain any excess liquid and let it cool slightly.
• In a large bowl, combine the cooked Israeli couscous, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
• Add the chopped fresh parsley and mint to the bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• Pour the dressing over the couscous mixture and toss gently to combine. Serve immediately or chill for later.