Summer Corn and Couscous Salad

Ingredients:

3 ears sweet corn, shucked and washed

1 cup low-sodium chicken broth

1 cup uncooked couscous

1 cup garbanzo beans (chick peas), drained and rinsed

1 medium cucumber, washed, quartered and diced

1 ½ cups cherry tomatoes, washed and halved

½ cup feta cheese

¼ cup chopped sweet onion

3 tablespoons minced fresh parsley

Dressing:

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

¾ teaspoon ground cumin

½ teaspoon each, salt and pepper

Yield:

9, 1 cup servings

Directions:

Boil corn for 6-9 minutes or until tender. Drain corn and immediately place in ice water. Drain ice water and pat corn dry; using a sharp knife cut the corn kernels from the cobs. In a separate saucepan, bring broth to a boil and stir in couscous. Remove couscous from heat, cover and let stand 5-10 minutes. Fluff couscous with a fork and set aside to cool. In a large bowl, combine the beans, cucumber, tomatoes, cheese, onion and parsley. Add couscous and corn to the vegetables. In a small bowl, whisk together the dressing ingredients. Pour over the couscous mixture; toss to coat. Serve chilled.