Couscous Salad With Basil Vinaigrette

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1-1/2 cups reduced sodium, low-fat chicken broth

1 cup quick-cooking couscous

1 cup fresh basil leaves, washed and dried

1/4 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 tablespoons water

1 tablespoon Dijon-style mustard

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 medium tomatoes (about 4 oz. each), stem ends cut flat

1 cup frozen corn kernels, thawed, cooked and drained

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