Israeli Couscous Salad

This is the first time I ever used Israeli, or pearl couscous.
Generally we think of couscous as the light fluffy Lebanese variety, but I like this one. After 8 minutes of cooking it still had a little bite, like any other al dente pasta. Yep, it's pasta!

2/3 cup chicken broth
1/2 cup Israeli couscous
1 cup shredded zucchini, yellow or green with peel on
kernels from 2 cobs of corn (approx 1  1/2 cups)
1/4 cup red pepper, chopped
1/2 cup black beans
1/2 cup shredded Monterey Jack cheese

Dressing:
1/4 cup olive oil
1 tbsp fresh chopped parsley
1 tbsp fresh chopped mint (optional)
1 tbsp lemon juice
salt and pepper to taste

Bring the chicken broth to a boil in a saucepan then add the couscous.  Simmer 8 - 10 minutes. Remove from heat and add the shredded zucchini. Isn't the texture great?

Once cooled, stir in the corn, red pepper and black beans.

Mix the dressing ingredients and toss together with the couscous and vegetables. Serve on a bed of lettuce and top with shredded cheese.