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California Couscous Salad





Yields
Makes 6 servings



Total Time
20 mins

Inspired by her favorite tabbouleh recipe, Susan Calderon substituted couscous for the usual bulgur wheat and came up with this light, crunchy salad.

California Couscous Salad




Dan Goldberg
 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)
Step 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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories349
% Daily Value *
Total Fat 16g21%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 151mg7%
Total Carbohydrate 42g16%

Dietary Fiber 2.4g9%
Protein 8.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.