Mediterranean Couscous Salad - cooking recipe

Ingredients

Salad
1 cup couscous
1 cup hot vegetable stock or 1 cup chicken stock
12 kalamata olives, sliced
1/2 large red capsicum, diced small
2 tomatoes, seeded and diced small
1 small head of broccoli
2 tablespoons chopped mint
2 tablespoons chopped coriander or 2 tablespoons parsley
3 shallots, sliced fine
Dressing
60 ml balsamic vinegar
30 ml lemon juice
2 large garlic cloves, minced

Preparation

Mix couscous and stock in a bowl which has a lid, let stand uncovered.
Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
Mix balsamic, lemon juice and garlic.
Pour 1/3 of dressing over vegetables, mix well.
Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
By now the couscous should be almost ready.
Add the broccoli to the couscous and put the lid on loosely.
Microwave for 1 minute.
Add to the salad mix and toss.
Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
Serve whilst still warm.