Pearl Couscous "Tabbouleh"

1 cup pearl couscous
2 cups reduced-sodium chicken or vegetable broth
2 Roma tomatoes, seeded and chopped
½ cucumber, peeled, seeded, and chopped
½ cup chopped fresh Italian parsley

2 tablespoons finely chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 to 3 tablespoons fresh lemon juice
Salt and freshly ground black pepper

In a skillet over medium-high heat, add the couscous and sauté for 1 to 2 minutes or until lightly golden. Add the broth and bring to a boil. Reduce the heat and simmer for 6 to 8 minutes, stirring until almost all the liquid is absorbed. Cover and set aside for 5 minutes.

Meanwhile, in a bowl, combine the tomatoes, cucumber, parsley, onion, and mint. Add the couscous and stir to combine. In a bowl, combine the oil and 2 tablespoons of the lemon juice (or put into a jar and shake well). Drizzle the dressing over the couscous to lightly coat, and stir gently to combine. Season with salt and pepper and additional lemon juice, if desired.