Israeli Couscous

I am trying to get more creative with side dishes and expand beyond pasta and rice. I tried whole wheat Israeli couscous the other day and was very happy with the results. How is Israeli couscous different from regular couscous, you ask? It is pearl shaped and larger than regular couscous (or Moroccan).
See What is Israeli couscous? for more info. I made an Israeli couscous salad. It came out pretty good and was fairly easy to make.

Ingredients
2 cups Israeli Couscous
2 cup chicken broth
2 scallions, sliced
2 cloves of garlic, minced
1 plum tomato, seeded and diced
Crumbled feta
4 tablespoons Extra Virgin Olive Oil
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons fresh mint, finely chopped
Juice of 1 lemon

Directions
1. Bring chicken broth to a boil in a 2 qt sauce pan
2. Add Israeli couscous and return to a boil. When it comes to a boil reduce heat to a simmer and cover.Stir frequently.
3. Continue to cook until the liquid is gone and couscous is al dente. Remove from heat and add garlic and olive oil. Mix to combine.
4. Let couscous cool slightly, then add lemon juice, scallion, tomato, salt, pepper, oregano. Put in a bowl and refrigerate until cool.

4. Add feta cheese and additional olive oil or lemon juice if needed.