Mediterranean Couscous

Whenever I used to hear the word "couscous", it reminded me of a funny story about my brother.  Many years ago, he stayed over at a friend's house.  For dinner, he was served an egg roll and some couscous.  He talked so poorly of that meal that I never gave couscous a chance.  That recently changed when I decided to make some for dinner.  It was delicious!  I am not sure how he had it, but this recipe is to die for!  For it, you will need:

1 1/4 cups couscous
2 cups vegetable broth
1/2 tsp salt
1 clove garlic, minced
1 large cucumber, peeled and cut into chunks
1/4 cup sun dried tomatoes, chopped
1/4 cup shredded parmesan cheese
1/4 cup crumbled feta cheese
1/4 cup kalamata olives, chopped
1/4 cup fresh basil, chopped

for the dressing:
1/4 cup extra virgin olive oil
zest and juice from one small lemon
1/4 tsp fresh ground black pepper
1/2 tsp salt

Place the broth, 1/2 tsp salt, and garlic in a medium sauce pan (with a lid) and bring to a boil.  Stir in the couscous, cover, and remove from the heat.  Allow to sit for 5-6 minutes.  The couscous will absorb the broth.  Fluff with a fork.  Meanwhile, place the cucumbers, tomatoes, cheese, olives and basil in a large bowl.  Add the couscous on top and toss.  To make the dressing, whisk the olive oil slowly into the lemon.  Add the salt and pepper and stir.  Pour over the couscous, stir, and serve!