Couscous

Couscous is the younger, more hip version of rice and pasta for your side dish.  I LOVE how easy couscous is to prepare and it tastes great!  Enjoy this recipe -- I've made it twice now in two weeks.

Fried Couscous Salad

2 cups chicken broth (or some water if you don't have the right amount!)

1/2 teaspoon kosher salt

1 1/4 cups couscous

1/4 cup EVOO

2 garlic cloves, peeled and crushed

1 small cucumber, peeled, seeded, and diced

1/4 cup sun-dried tomatoes, chopped

1/4 cup fresh grated Parmesan cheese

freshly chopped basil leaves

for the dressing:

1/4 cup EVOO

zest and juice from 1/2 large lemon

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1.  In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat.  Remove pan from the heat and stir in the cousous.  Cover until the liquid has been absorbed and couscous is tender, about 5-6 minutes.  Fluff with a fork.

2.  In a large skillet heat 1/4 cup EVOO over heat.  Add the garlic and cook until golden, about 1-2 minutes.  Watch carefully so you don't burn the garlic!  All we are doing is flavoring the oil with a hint of garlic... not burnt garlic.  Remove garlic and discard.

3.  Add the couscous to the skillet.  Cook, stirring constantly, for 6 minutes.  Continue to cook the couscous, stirring every 5 minutes until toasted.  I got it to have a just a hint of browning.  Transfer to large serving bowl and let cool for 5 minutes.

4.  Add the cucumber, sun-dried tomatoes, Parmesan, and basil.

5.  For the dressing:  In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.

6.  Pour the dressing over the salad and toss until coated.  

Bon appetit!!