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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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