Tabbouleh Couscous

• 1 can Chicken Broth (14.5 oz)
• 1/4 cup fresh Lemon Juice
• 1 1/2 cups uncooked Couscous
• 10 Plum Tomatoes, seeded and chopped
• 1 cup Green Onions, diced
• 1 cup fresh Italian Parsley, minced
• 1 cup fresh Mint, minced
• 1/2 cup frozen Whole Kernal Corn, thawed
• 2 Garlic Cloves, crushed
• 1 tbsp grated Lemon Rind
• 1/3 cup Olive Oil
• 1 tsp Salt

Bring chicken broth and lemon juice to a boil in large saucepan; stire in couscous. Cover, remove from heat, and let stand 5 minutes. Stir with fork, and cool. Stir in remainder of ingredients. Garnish with Italian parsley if desired.