TRI-COLORED COUSCOUS SALAD

1 cup tri-colored Israeli Couscous
2 cups chicken broth
4 T olive oil, divided
1 cup dried cranberries
1 cup blueberries1 cup pine nuts1/2 cup finely chopped green onion, white part only
1/2 medium sized red onion, finely chopped
1 oz cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
½ tsp minced garlic
½  lemon, juiced
Sea salt and pepper to taste

In saucepan, heat 1 Tbsp. olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth.  Cover with a lid and reduce heat to low. Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse.  Cool couscous.  Once cooled, stir in the remaining olive oil to coat and separate the grains. In a large serving dish add the couscous with the blueberries, cranberries, pine nuts, onions, cilantro, lemon zest, garlic and shallots. Sprinkle with lemon juice and season to taste.