Couscous Salad with Basil Vinaigrette

Makes 6 servings

1½ cups reduced sodium, low-fat chicken broth 1 cup quick-cooking couscous 1 cup fresh basil leaves, washed and dried ¼ cup extra-virgin olive oil 2 tablespoons white balsamic vinegar 2 tablespoons water 1 tablespoon Dijon-style mustard 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon coarsely ground black pepper 2 medium tomatoes (about 4 oz. each), stem ends cut flat 1 cup frozen corn kernels, thawed, cooked and drained

Calories 250 (36% from fat) • carb. 34g • prot. 6g • fat 10g sat • fat 1g • chol. 0mg •

In a Cuisinart® Anodized Non-Stick 2-quart saucepan bring broth to a boil over medium-high heat. Add couscous and stir. Remove from heat; cover and let rest 5 minutes. Remove from pan and transfer to a serving bowl. Cover and chill in the refrigerator until ready to use. (This step may be done up to 2 days in advance.) In a Cuisinart® food processor fitted with the metal blade, process basil leaves until finely chopped, about 10 seconds. Add olive oil, vinegar, water, mustard, sugar, salt and pepper; process until combined, about 10 - 20 seconds. Leave in work bowl. Insert the French-fry cut disc and process tomatoes using medium pressure. Add work bowl contents and corn to couscous. Toss to coat and refrigerate. Remove from refrigerator 30 minutes before serving. (May be made up to 8 hours in advance.)