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Cool Couscous Salad

Ingredients: 1 Cup(s) plus 2 tablespoons chicken broth/stock 3/4 uncooked couscous 2 Can(s) seeded, chopped unpeeled* tomatoes 1 Cup(s) red bell peppers, chopped 1/2 Cup(s) celery,chopped 1/2 unpeeled*, seeded, chopped cucumber 1/4 Cup(s) green onions,chopped 4 Tablespoon(s) chopped fresh parsley 3 Tablespoon(s) balsamic vinegar 1 Tablespoon(s) olive oil 1/16 Cup(s) dijon mustard 1/2 Teaspoon(s) grated lemon rind 1/4 black pepper Directions: Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and toss gently. Combine vinegar and next 4 ingredients in a small bowl, and stir with a wire whisk. Add to couscous mixture; toss to coat. Serve chilled or at room temperature. **Note: May substitute can of diced tomatoes for fresh. Also peel cucumber if preferred.
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