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