1 cup (250 ml) chicken broth

1 teaspoon (5 ml) butter

1 cup (250 ml) couscous

1/3 cup (75 ml) olive oil

3 tablespoons (45 ml) red wine vinegar

2 tablespoons (30 ml) Dijon mustard

1 cup (250 ml) small balls of honeydew melon

1 cup (250 ml) small balls of cantaloupe

2 1/2 oz (75 g) prosciutto, cut into julienne

1 green onion, finely chopped

Pepper

In a saucepan, bring the broth and butter to a boil. Remove from the heat and add the couscous. Stir, cover and let stand for 5 minutes. With a fork, fluff the couscous. Set aside.

In a large bowl, whisk together the oil, vinegar and mustard. Add the couscous and the remaining ingredients. Season with pepper and blend well. Serve with grilled meats or sandwiches.

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