Couscous Salad

By á-170456

Ingredients

• 1 cup chicken broth
• 1 cup water
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil plus
• 2 tablespoons olive oil
• 1 1/2 cups couscous
• 1 seedless cucumber cut 1/4" pieces (about 1 cup diced)
• 8 plum tomatoes seeded, and cut into 1/4" dice - (abt 1 cup diced)
• 3/4 cup finely chopped scallion
• Cucumber slices for garnish
• Tomato slices for garnish

Details

Servings 8

Preparation

Step 1

In a saucepan combine the broth, water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan.

In a very large bowl stir together the cucumber pieces, tomato dice, scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt, to taste, and let the mixture stand for 15 minutes.

Add the couscous, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with cucumber and tomato slices.

This recipe yields 8 to 10 servings.