Wolfgang Puck's CouscousSalad at HSN.com

cooking class with Chef Wolfgang Puck

Couscous Salad

Yield: 4 to 6 servings

Ingredients:

2 cups (500 ml) good-quality canned chicken broth

10 ounces (300 g) dry instant couscous

1 teaspoon salt

1/2 teaspoon freshly ground cinnamon

1/4 cup (60 ml) extra-virgin olive oil

1 lemon, zested and juiced

1 small red onion, diced

1 large cucumber, peeled, seeded, and diced

1 red bell pepper, halved, stemmed, seeded, deveined, and diced

1 bunch green onions, trimmed and finely chopped

1/4 cup (60 ml) chopped cilantro leaves

Freshly ground black pepper

Directions:

In a saucepan, bring the chicken broth to a boil.
Put the couscous in a large, heatproof bowl. Stir in the salt and cinnamon.
Pour the boiling broth over the couscous, stir briefly, cover the bowl, and leave it at room temperature for 5 minutes.
Uncover the bowl and, with a table fork, fluff the couscous to separate its grains.
Leave it to cool completely to room temperature.
In another large bowl, stir together the olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions.
Add the cooled couscous and toss until thoroughly mixed.
Stir in the cilantro leaves. Taste and adjust the seasonings with more salt and pepper, if necessary.
Serve at room temperature.

More recipes from Wolfgang

»	Sour Cream Pancakes
»	Provencal Salmon with Tomato Basil Sauce
»	See all of Wolfgang Puck's recipes

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