Recipe courtesy of Wolfgang Puck
Episode: Spring Meal
Save Recipe Print
Couscous Salad
Total:
55 min
Prep:
15 min
Inactive:
35 min
Cook:
5 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Inactive:
35 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Curried Couscous Salad

Recipe courtesy of Giada De Laurentiis

Fried Couscous Salad

Recipe courtesy of Giada De Laurentiis

Tomato Couscous Salad

Recipe courtesy of Sandra Lee

Vegetable Couscous Salad

Recipe courtesy of Food Network Kitchen

Fresh Couscous Salad

Recipe courtesy of Melissa d'Arabian

Cool Couscous Salad

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories