I thought the prep for this salad was very similar to a quinoa salad, where the couscous is cooked and fresh diced vegetables are added to it, then served up warm or chilled. It's very easy to do. The longest prep time of the recipe is chopping the vegetables. This ingredient ratio is adapted from the Bon Apetit magazine. I served this with the Moroccan Roasted Chicken.
Ingredients
2 c low-sodium, organic chicken broth
8 oz Israeli couscous
1 large red pepper, seeded and diced
1 large carrot, peeled and thinly sliced
1/2 English cucumber, unpeeled and diced
1 tbsp ground ginger
2 garlic cloves, minced
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp ground cumin
grated lemon peel from 1 lemon
juice of 1 medium lemon (2-3 tbsp)
Directions
1. In a 2 or 3 quart pot (with a lid), bring broth and spices to a boil. Add couscous, stir, and turn off heat. Cover with a lid and let it sit for 15-20 minutes, until all the liquid has been absorbed. Fluff with a fork.
2. Add vegetables, lemon juice, and lemon peel to the pot and stir to combine. Transfer couscous salad to a serving dish. Serve warm or chilled.
