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How to Make Couscous Salad

Member
By hikernb
User-Submitted Article
(2 Ratings)
Make Couscous Salad
Make Couscous Salad

I grew up in the Midwest. We ate potatoes and corn. What did we know? I moved to California and met couscous--a fluffy grain that cooks up in minutes. Here's one of my fav recipes that uses it.

Difficulty: Easy
Instructions

Things You'll Need:

  • 1 3/4 cups (14 oz.) chicken or vegetable broth
  • 1/4 cup water
  • 1 1/2 cups (12 oz.) couscous
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 medium red pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup sliced almonds (toasted and chopped; you can buy them either toasted or chopped ahead of time)
  • 1/2 cup fresh cilantro (finely chopped)
  • salt and pepper
  1. Step 1

    Bring broth plus water to a boil. While that's heating up, do all of your finely chopping chores.

  2. Step 2

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

  3. Step 3

    Meanwhile, whisk together the olive oil and lemon juice in a large bowl.

  4. Step 4

    Add the couscous to the lemon / olive oil and toss to coat it.

  5. Step 5

    Stir in red pepper, onion, almonds, cilantro and salt and pepper (to taste).

Tips & Warnings
  • Make sure you have enough broth and water for the couscous--nothng is worse than too-dry couscous.
  • Serve at room temperature, the flavors are more pronounced.
  • Chopped tomatoes make a nice addition--not the icky hothouse ones, though, get the real deal.

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