How to 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. 

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

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

3. 

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

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

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.