california couscous salad
Carlie Gruetzmacher
ingredients
- 1 3/4 cups (14 oz.) chicken broth
- 1 1/2 cups (12 oz.) couscous
- 1/3 cup olive oil
- 1/3 cup lemon juice
- Salt and pepper
- 1 medium red pepper, finely chopped
- 1 small red onion, finely chopped
- 1/2 cup sliced almonds, toasted and chopped
- 1/2 cup finely chopped fresh cilantro
- Cilantro sprigs and lemon slices (optional)
directions
- 1
1. In a small pot over high heat, bring chicken broth and 1/4 cup water to a boil. Add couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
- 2
2. In a large bowl, whisk together olive oil and lemon juice. Pour over couscous and toss to coat. Add salt and pepper to taste.
- 3
3. Stir in red pepper, red onion, almonds, and chopped cilantro. Garnish with cilantro sprigs and lemon slices if you like. Serve at room temperature.
Source: Carlie Gruetzmacher
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