Greek Couscous Salad

1 14.5 oz can chicken broth plus enough water to make 2 cups
1/2 tsp dry oregano
1 tsp dry basil
1/4 tsp crushed dry rosemary
1 1/2 cups couscous. You can use the small kind, or the big pearl couscous, I like it both ways!
2 C cherry tomatoes halved
1 medium cucumber, diced
1/2 cup olives, sliced
1/2 cup crumbled feta cheese
1/2 cup chopped fresh parsley

Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tsp. lemon zest
1 T. red wine vinegar
2 garlic cloves pressed
1/2 tsp. kosher salt
1/4 tsp. pepper

1. Place the chicken broth and water, oregano, basil, and rosemary in a small pot on the stove top. Bring to a boil. Add the couscous, cover the pot with a lid and remove from heat. Let sit for at least 5 minutes and then fluff with a fork. Cool to room temperature. 
2.  Combine cooled couscous, tomatoes, cucumber, olives, feta, and parsley. Set aside. 
3.  In a small jar, combine vinaigrette ingredients and shake until combined. Pour over salad, stir, refrigerate2 hours before serving. 
4. Season with additional salt and pepper to taste. If desired, garnish with fresh parsley, extra feta, and leon slices for squeezing on top.

This recipe is from Our Best Bites, so you know it's amazing! We love to have this salad with chicken souvlaki. It's a great side dish, but also works as a main dish!