In 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and dill weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss. Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.