Fried Couscous Salad

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2 cups low-sodium chicken broth

1/2 teaspoon kosher salt

1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)

1/4 cup extra-virgin olive oil

2 cloves garlic, peeled and crushed

4 ounces ricotta salata cheese, cut into 1/2-inch pieces

1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces

1/4 cup sun-dried tomatoes, chopped

1/4 cup grated Parmesan

1/4 cup chopped fresh basil leaves

Zest and juice from 1/2 large lemon

1/4 teaspoon freshly ground black pepper

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