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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this recipe in a magazine a few years ago. Don't remember which on. My family loves it. I use a variety of fresh herbs depends on what I have on hand.I also increase the oil and juice ( double) Can be served hot or at room temperature even good chilled. I sometimes add some crumbled feta cheese Ingredients:
1 3/4 cups chicken broth |
3/4 cup whole wheat couscous |
1 cup grape tomatoes, halved |
1/2 cup cucumber, peeled seeded and chopped |
1/2 cup red pepper, chopped |
1/4 cup green onion, thinly sliced |
1 tablespoon fresh sage, chopped |
1/4 teaspoon lemon zest (i add more) |
2 tablespoons lemon juice |
4 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Bring broth to a boil and gradually add coucous. Remove from heat and cover.
2. Wait 5 minutes then fluff with a fork.
3. Combine all ingredients except oil and lemon juice.
4. Wisk juice and oil pour over mixture and toss gently.
5. If using feta add now.
6. Enjoy.
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