Couscous Dinner Salad

Looking for something different, but delicious to serve today? Try this!

1         Can condensed chicken broth
1         Cup couscous
1 ½      Cups diced Ontario greenhouse cucumber
4         Hard cooked eggs, chopped
¼        Cup thinly sliced green onions
           Greenhouse Tomato Vinaigrette
4         Hard cooked eggs, sliced
½        Ontario greenhouse cucumber, sliced
   
Bring broth to a boil in a medium saucepan. Add couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork and let cool. Combine couscous, diced cucumber, chopped eggs and onions in a large bowl. Add Greenhouse Tomato Vinaigrette and toss well to coat. Spoon couscous mixture onto plates lined with egg slices and cucumber slices. Makes 4 servings.
   
Greenhouse Tomato Vinaigrette

Combine 2 cups coarsely chopped Ontario greenhouse tomatoes with juice, ½ cup chopped fresh parsley, ¼ cup sliced fresh basil leaves, 3 tbsp red wine vinegar, 2 tbsp olive oil, 2-3 cloves of minced garlic, salt and pepper to taste. Mix well. Makes about 2 cups.