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This is a light, summer salad, good at any picnic.
Make and share this Couscous Salad recipe from Food.com.
- 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.