Instructions: Prep time: 30 minutes

1. In medium saucepan, combine broth, 2 cups water and sun-dried tomatoes.

Bring to a boil. Stir in couscous; remove from heat. Cover; let stand 5 minutes.

2. Line 1 large or 2 small cookies sheets with waxed paper. To cool couscous mixture quickly, fluff with fork; spread on lined cookie sheet.

Let stand 5 minutes.

3. In large bowl, combine cooled couscous mixture, onions, basil, olives, balsamic vinegar and 2 tablespoons water; toss gently to mix well. Add oil; toss gently. Serve immediately or cover and refrigerate until serving time.

20 (1/2 cup) servings.

Notes: I did not bother with step two. I just poured the warm couscous into a large shallow stainless steel bowl I use for mixing/tossing big salads and let it sit there while I was washing and preparing the green onions and basil. I stirred it around a few times, and it cooled off fine.

Also, I spread the green olives in a ring around the edge of my serving bowl. It looked nice, and they were easier to avoid for anyone who is not as crazy about green olives as I am.

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