Couscous Salad

Recipe Ingredients

2 1/4 cups	533ml	Chicken stock or broth
1 1/2 cups	355ml	Couscous
2 tablespoons	30ml	Minced fresh parsley
1 tablespoon	15ml	Minced fresh mint
1		Garlic clove - minced
1/4 cup	23g / 0.8oz	Minced scallions
1/4 cup	36g / 1.3oz	Diced cucumber
1/4 cup	36g / 1.3oz	Diced bell pepper
1/4 cup	36g / 1.3oz	Diced zucchini
1/4 cup	59ml	Freshly-squeezed lemon juice
1/4 cup	59ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a medium saucepan over medium-high heat, bring the stock or broth to a boil. Whisking constantly, add the couscous and mix until combined. Immediately spread the couscous in a large baking pan, cover and set aside for 15 minutes.

Using a fork, toss the couscous to break it up.

Add the parsley, mint, garlic, scallions, cucumber, bell pepper and zucchini and toss to combine.

Drizzle with the lemon juice and oil and toss to coat.

If the salad is not moist enough, add additional oil as necessary. Season with salt and pepper to taste.

Serve it with "Striped Bass With Lemon-Basil Marinade and Couscous Salad" (see recipe).

This recipe yields 4 servings.

Source:
The Washington Post, 06-27-2001

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