Couscous Tabbouleh Salad

Ingredients:

• 1 1/2 cups chicken stock
• 1 cup Israeli couscous
• 1/2 small red onion (chopped)
• 1 Roma tomato (chopped)
• 2 cups curly leaf parsley (chopped)
• 1/2 cup fresh mint leaves (chopped)
• 1 lemon
• 1 garlic clove (minced)
• 1/2 cup Tuscan Herb Premium Olive Oil
• 1/2 cup Sicilian Lemon White Balsamic Vinegar
• Salt and pepper to taste

Directions:

1. Bring the stock to a boil in a medium saucepan and add the couscous. Bring down to a simmer and cover for 5 minutes. Remove from heat, and let stand for 15-20 minutes, until all the stock is absorbed. Fluff the couscous with a fork and transfer to a baking sheet where you can spread it out, so it can cool quickly. 
2. In a large serving bowl, combine the cooled couscous, onion, tomato, parsley, and mint. 
3. In a small bowl whisk together the lemon, garlic, salt, pepper, olive oil, and balsamic. Drizzle over the couscous. Refrigerate for 30 minutes before serving.