Total Time
20mins
Prep 15 mins
Cook 5 mins

A healthy and refreshing salad.

Ingredients Nutrition

Directions

  1. Whisk chicken stock, cinnamon, garlic powder, cumin and tumeric in a saucepan and bring to boil.
  2. Add couscous to the pan and bring to boil and cover.
  3. Remove from heat and let couscous sit for 5-10 minutes
  4. Transfer couscous to a mixing bowl and let cool.
  5. Add red bell pepper, cucumbers, cherry tomatoes, mushrooms, and cilantro into couscous.
  6. Whisk lemon juice, olive oil and garlic in another bowl. Then add the mixture to couscous.
  7. Toss and add salt and pepper to taste.

Reviews

(4)
Most Helpful

Tasty! I left out the cucumber and used parsley instead of cilantro. Otherwise followed the recipe, though I cut the oil in half. I used 3 small portabella mushrooms (about 5-6 regular mushrooms worth). I might use a little more spices next time but otherwise it was great! Thanks for sharing!

flower7 May 07, 2010

I wanted to learn how to cook couscous from scratch when I can accross this recipe. It is absolutely wonderful! The only changes I made were to use canned mushrooms and since I love galic, I used the whole bulb rather than the called for 3 cloves. Total hit!

2thyselfbetrue July 13, 2009

This was really tasty, a nice alternative to pasta salad or Tabouli. I loved all the sweet spicyness in contrast with the crisp flavors of the tomato, lemon and cilantro. Left out the mushrooms for fear they would get mushy.

WeBees July 26, 2007

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