Summer Garden Couscous Salad

The image is once again from taste of home. It was about gone by the time I remembered to take a picture.. This was only my second time making it and I can't figure out why I haven't made it more. It is just so good. I had it as a side dish with roasted marinaded chicken and bread sticks. This a must make dish..

3 medium ears sweet corn, husks removed- I used a can of corn instead it was just as good.

1 cup reduced-sodium chicken broth or vegetable broth

1 cup uncooked couscous

1 medium cucumber, halved and sliced

1-1/2 cups cherry tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

3 tablespoons minced fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. Makes 9 servings.