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Couscous Salad

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 1/4 cups 533mlChicken stock or broth
1 1/2 cups 355mlCouscous
2 tablespoons 30mlMinced fresh parsley
1 tablespoon 15mlMinced fresh mint
1   Garlic clove - minced
1/4 cup 23g / 0.8ozMinced scallions
1/4 cup 36g / 1.3ozDiced cucumber
1/4 cup 36g / 1.3ozDiced bell pepper
1/4 cup 36g / 1.3ozDiced zucchini
1/4 cup 59mlFreshly-squeezed lemon juice
1/4 cup 59mlExtra-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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