Lemon Couscous Salad With Macadamia Nuts

The Horn of the Moon by Ginny Callan

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups couscous
• 2  cups boiling water
• 1  tablespoon  sunflower oil
• 3  cloves garlic, minced
• 2  cups  chopped broccoli
• 1⁄4 teaspoon dried dill
• 3⁄4 cup  chopped celery
• 1  cup  whole  macadamia nuts
• 1⁄4 cup  minced fresh parsley
• 1⁄2 pint cherry tomatoes, halved
• 6  tablespoons lemon juice
• 6  tablespoons olive oil
• 1⁄2 teaspoon salt

Directions

1. Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
2. In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
3. Cover and cook on low to medium heat until just tender.
4. Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
5. Refrigerate at least 1 hour before serving.