Couscous Salad

14 ounces chicken broth
1/4 cup water
10 ounces couscous
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/3 cup olive oil
8 ounces cherry tomatoes, quartered
1 cucumber, peeled and diced
3 green onions, sliced thin
3 ounces feta cheese, crumbled

Bring broth and water to boil in a medium saucepan.
Remove from heat.
Stir in couscous.
Cover.
Let sit for 5 minutes.

DRESSING: Whisk sugar, dijon mustard, lemon juice, and red wine vinegar together.
Whisk in olive oil slowly.
Transfer couscous to a large bowl and fluff with fork to separate the grains.
Add tomatoes, cucumbers, green onion and feta cheese.
Add dressing and toss.
Serve at room temperature.