How to Make Couscous Salad

Couscous has been eaten in the Mediterannean since at least the 13th century.

Couscous is a fluffy grain that cooks up in minutes. As well as a side dish, it can be used for the basis of a fresh and nutritious salad.

Things You'll Need

• 14 oz. chicken or vegetable broth
• 1/4 c. water
• 1 1/2 c. (12 oz.) couscous
• 1/3 c. olive oil
• 1/3 c. lemon juice
• 1 medium red pepper, finely chopped
• 1 small red onion, finely chopped
• 1/2 cup sliced almonds, toasted and chopped
• 1/2 cup fresh cilantro, finely chopped)
• Salt and pepper to taste

Instructions

1. Bring the broth and water to a boil. In the meantime, you can chop the vegetables.

2. Add the couscous to the water, cover the pot and remove it from the heat. Let it sit for five minutes, then fluff it with a fork.

3. Whisk together the olive oil and lemon juice in a large bowl.

4. Add the couscous to the dressing and toss to coat it.

5. Stir in the red pepper, onion, almonds and cilantro; add salt and pepper to taste.

Tips & Warnings

• Serve at room temperature, the flavors are more pronounced.

• Chopped tomatoes make a nice addition to this salad.