Sicilian Style Couscous Salad


3 cups couscous, dry
3 cups low sodium chicken stock
1 cinnamon stick
¼ tsp turmeric
½ tsp red pepper flakes
1 cucumber, diced
½ cup olives
1 orange, peeled and diced
3 tomatoes, diced and seeded
1 bunch mint, coarsely chopped
1 bunch basil, coarsely chopped
1 bunch cilantro, coarsely chopped
2 lemons, rind and juice
2 roasted peppers, red, yellow or orange, in strips
½ cup olive oil


1. Place 3 cups dry couscous in a 2 inch hotel pan.
2. Bring 3 cups of chicken stock to a simmer with 1 cinnamon stick, 1 quarter
teaspoon of turmeric, and a half teaspoon of red pepper flakes.
3. Place couscous in a shallow pan. Pour simmering chicken stock over
couscous. Cover immediately with plastic wrap for 10 minutes.
4. Remove plastic wrap and fluff couscous with a fork.
5. Toss couscous with the remaining ingredients.

Yield: 12 servings
Serving Size: ¾ cup
Source: The Culinary Institute of America at Greystone, Napa Valley, California

Sicilian Style Couscous Salad


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