– 1 cup Pearl couscous
– 1 cup Chicken stock
– 1 cup White wine
– ½ cup Extra virgin olive oil
– ½ Small red onion diced
– ½ Cucumber (diced)
– ½ Red bell pepper (diced)
– ¼ cup Green olives (diced)
– 1 tsp Lemon zest
– 1/8 tsp Cumin
– 1/8 tsp Crushed chili flakes
– Fresh dill (as desired)
– Fresh basil (as desired)
The Jump Off:
In a saucepan, bring chicken broth, white wine, chili flakes, and cumin to a boil. Add couscous and boil for about 5-6 additional minutes covered. The couscous will absorb the liquid and delicious flavors while cooking.
After boiling remove from heat and allow the pot to sit covered for about 5 more minutes.
Your couscous should be soft, so be sure to test after sitting.
Alternative | Follow the package cooking instructions…. I just tend to do my own thing.
After the couscous has cooled, pour it into a large mixing bowl and add your olive oil and stir.
Add all of your diced veggies & herbs to the bowl and toss well.
Salt & pepper to taste and allow your salad to chill before serving.
Perfect alone or with chicken or fish for a light meal.