Couscous Salad
"This is a light, summer salad, good at any picnic."
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 cups chicken stock
- 10 ounces instant couscous
- 1 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup olive oil
- 1 lemon, juice and zest of
- 1 small red onion, chopped
- 1 cucumber
- 1 red bell pepper
- 1 bunch green onion
- 1⁄4 cup cilantro
- black pepper
directions
- Bring chicken stock to a boil. Place couscous in a heat proof bowl. Stir in salt and cinnamon. Pour boiling stock over couscous, cover and let stand for 5 minutes.
- Remove cover, fluff with fork and allow to cool completely. If at all warm it will soften your veggies, which should stay fresh.
- In a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions.
- Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Adjust with salt and pepper. Serve cool.
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RECIPE SUBMITTED BY
I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills.
Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
