Ingredients
- 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
Directions
- Place 3 cups dry couscous in a 2 inch hotel pan.
- 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.
- Place couscous in a shallow pan. Pour simmering chicken stock over couscous. Cover immediately with plastic wrap for 10 minutes.
- Remove plastic wrap and fluff couscous with a fork.
- Toss couscous with the remaining ingredients.
Yield: 12 servings
Serving Size: ¾ cup
Source: The Culinary Institute of America at Greystone, Napa Valley, California
