Lemon Couscous (or Quinoa) Salad

I made this for Sunday dinner when Bry was here.  It's very refreshing, perfect for a summer picnic or barbeque.  It's good chilled or at room temperature.

 
Recipe can be found here:  http://wearychef.com/lemon-couscous-salad/ 

Ingredients

• 10 ounces plain couscous
• 2 cups chicken or vegetable broth
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 12 fresh mint leaves sliced thin
• 1/2 English cucumber seeded and diced
• 3 Roma tomatoes seeded and diced
• 3 ounces reduced-fat feta 
•  
• Instructions
  1. Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
  2. Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the cheese.
  Recipe Notes
  If you plan to save leftovers, sprinkle the mint over each serving instead of mixing in to prevent it from browning.