Mediterranean Couscous Salad with Roasted Hazelnuts

For the couscous:
In a medium saucepan, boil chicken broth. Take off heat, pour couscous and stir. Cover and let stand for 5 minutes. Fluff with a fork and set aside.

For the roasted hazelnuts:
In a small pan, roast hazelnuts for 5–7 minutes on medium heat. Chop and set aside.

For the lemon oregano vinaigrette:
In a liquid measuring cup, combine lemon juice, dried oregano, salt and pepper, and extra virgin olive oil. Whisk to combine and set aside.

For the salad:
In a large bowl, combine the couscous, tomatoes, cucumbers, onions, parsley, and 3/4 cup of the roasted hazelnuts. Pour the vinaigrette and toss to evenly combine. Transfer to a serving dish and sprinkle the remaining 1/4 cup of roasted hazelnuts. Serve immediately or at room temperature.