Photo: Couscous Salad Recipe
Ingredients
- 2 cups chicken stock
- 10 ounces instant couscous
- 1 teaspoon salt
- 1/2 teaspoon freshly ground cinnamon
- 1/4 cup extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 small red onion, peeled, diced
- 1 large cucumber, peeled, seeded, diced
- 1 red bell pepper, cored, seeded, diced
- 1 bunch green onions, minced
- 1/4 cup cilantro leaves
- Freshly ground black pepper
Directions
In a saucepan, bring the chicken stock to a boil.
Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.
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. Taste and adjust seasoning with salt and pepper.
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By curlyd1239
on July 05, 2012
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I made this per the recipe and served it topped with chicken kabobs, it is a very light spring/summer dish and very healthy, with recipes like this I don't mind being in the kitchen.
By dzwelch
on September 18, 2011
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It was great, but I had to doctor it a little by adding more cinnamon, salt, and sugar. I really didn't like the raw onion in this dish, but as with salsa, the taste was way better the next day. So next time I will try to marinate the veggies in the oil first or sweating them.
I didn't add the whole cucumber, but I will next time.
By javaprincess26_...
Newtown, CT
on July 26, 2011
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Love this salad! I left out the red onion and just used the green as I am not a big raw onion fan. I added halved grape tomatoes and some feta. So good and refreshing on a hot day!
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