Recipe

Couscous Salad Recipe

	Lanijoy / All my dishes 1 year, 2 months ago Fantastic for potlucks. I take it because it's such a large recipe that I can keep some at home for myself. Takes forever with all the chopping, but it's worth it. Thanks, Kerry! Prep:60m Cook:2m Servings:15	Lanijoy
	couscous vegetables garbanzos olives herbs

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Ingredients

SALAD:

1/8 c. oil

1-14 ounce box of couscous

3-1/2 c. chicken stock, boiling

1-1/2 c. coarsely chopped tomato

1-1/2 c. chopped cucumber (not too small)

3/4 c. chopped red onion

1 to 2 stalks celery, finely chopped

3 to 6 scallions, finely chopped

1/2 to 1 c. chopped fresh parsley

1/4 c. finely chopped fresh mint (opt.)

1 t. finely minced jalapeno (opt.)

3 cloves garlic, minced (or more if you like)

juice from 1/2 lemon

garbanzos - 1 can, heat to boiling and then drain & discard liquid

1/2 c. sliced black olives

1 t. salt

1/4 t. pepper

DRESSING:

1/3 c. red wine vinegar

2/3 c. olive oil

1/4 t. basil (I use 5 big leaves of fresh basil)

1/4 t. dried oregano

Directions

In a big pan or wok, heat oil. Add couscous and stir for a minute or so to coat with oil.

Pour in stock, cover, and remove from heat for 5 minutes.

In a medium bowl combine veggies and salt and pepper.

In another bowl whisk together dressing ingredients.

Remove cover from cousous and transfer to large bowl; fluff with fork.

Cool for 30 minutes.

Mix couscous with veggies and dressing.

Refrigerate, tossing occastionally.

Can be made a day or 2 ahead. It "sucks up" dresssing, so add more dressing just before serving if it seems too dry.

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