Couscous Salad Greek Style

So this was lunch today and it will be on the side of chicken for dinner tonight. I loved it! So this recipe will be a keept. The boys, not so much. Bummer! Pax tried a bite. Made a face and spit some out. That boy will eat anything, so not sure what the deal was with the couscous. I will try again at dinner. And Holden loves couscous, so I was sure it would be a hit. But he was not so thrilled about the tiny cucumbers chopped into his beloved dish. I thought peeling them and chopping them tiny would work. Nope. And I didn't have all of the ingredients for the recipe below. So I improvised. It just looked like one of those recipes you could do that with. I didn't have limes, so I used a lemon. I didn't have green onion or oregano. Instead I chopped up red bell pepper and added that to the salad. I didn't have the cheese. Who needs cheese?! Not me. So I liked my version of the salad. But here is Tosca Reno's (which I plan to try another time):

1 cup Whole Wheat Couscous
3/4 cup Chicken Broth
3/4 cup Freshly Squeezed Orange Juice
2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice
1/2 cup Grape Tomatoes
1/4 cup Green Onion
1 cup Cucumber
1/4 cup Fresh Oregano
1/2 cup of Goat cheese or Feta Cheese
Salt and Pepper, to taste

Directions
1. Bring broth and orange juice to a boil. Add couscous and stir. Then turn off heat and cover pot tightly for five minutes.

2. Make dressing by combining olive oil and lime juice. Whisk and set aside.

3. Remove lid and fluff grains with a fork. Add chopped vegetables. Crumble the cheese over the salad and drizzle with dressing. Add oregano and season with sea salt and ground black pepper. Stir, refridgerate and serve cold.