Michelle Bernstein-Martinez Cookbook Michelle Bernstein-Martinez Cookbook
Couscous Salad
Ingredients
2 tablespoons olive oil
2 cups vegetable
¼ teaspoon cinnamon
¼ teaspoon ground ginger
1 cup couscous
1 cup red onion, minced
1 small cucumber, cut small
½ cup beefsteak tomato, diced small
3 tablespoons fresh mint, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
Zest of 1 lemon
3 tablespoons olive oil
Salt and black pepper
Directions:
  1. In a medium size saucepan on high heat, add the olive oil.
  2. Add the spices and the couscous. Stir for about a minute.
  3. Add the stock, heat to a simmer.
  4. Add the couscous slowly, stirring constantly; let it just come to a boil.
  5. Cover the pot tightly, remove from the heat and let stand for15 minutes.
  6. Fluff the couscous grains with a fork, transfer to a large bowl and place in a cooler.
  7. When cold, add the onion, cucumber, tomatoes, herbs, lemon juice, zest and olive oil.
  8. Season with salt and pepper.


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