Mediterranean Cous Cous Salad Gelson's

Ingredients

• 4 tablespoons Napa Valley organic olive oil divided
• 1 9 ounce package Gefen whole wheat Israeli cous cous
• 20 ounces Pacific Natural Foods organic low sodium vegetable broth
• 6 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
• 1/2 to 3/4 teaspoon black pepper
• 1 to 1 1/2 teaspoons ground cumin
• 2 cups quartered del Cabo organic heirloom cherry tomatoes of various colors
• 18 Gaea organic pitted Kalamata olives rinsed drained and chopped about 1/4 cup chopped
• 2 Persian cucumbers diced small
• 1 14 ounce can Carmelina cannellini beans rinsed and drained
• 1/2 cup crumbled Valbreso feta cheese
• 2 tablespoons packed slivered basil
• 1/4 cup minced Italian parsley