Chilled Couscous Salad

1½ cups no-salt-added chicken broth 
½ cup couscous 
½ cup seeded, chopped, unpeeled tomato
¾ cup chopped red bell pepper
¹⁄³ cup chopped celery
¹⁄³ cup seeded, chopped, unpeeled cucumber
¼ cup chopped green onions
¼ cup chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
½ teaspoon grated lemon zest
¼ teaspoon ground black pepper

In a medium saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat, cover, and allow to stand for 5 minutes. Fluff with a fork, and allow to cool uncovered for 10 minutes. Combine cooked couscous, tomato, bell pepper, celery, cucumber, green onions, and parsley in a large bowl, and toss gently.
In a small bowl, combine vinegar, oil, mustard, lemon zest, and black pepper. Stir with a whisk. Add to couscous mixture, and toss to coat. Serve chilled or at room temperature.
Makes 4 servings.