1. Bring the broth to a boil in a medium saucepan. 2. Stir in the couscous, cover and remove the pan from the heat. 3. Let stand until all the liquid is absorbed, about 15 minutes. 4. Fluff the couscous with a fork, transfr to a large bowl and set aside to cool. 5. When cooled, stir in the oil. 6. Core, seed, and chop the tomatoes. 7. Chop the mint leaves. 8. Add both to the couscous. 9. Stir in the lemon juice, vinegar, salt and pepper. 10. Serve the salad at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
