Author Notes
I love couscous, and I started making this simply to use up extra fresh vegetables after making other dishes. It is so forgiving and can be tweaked in a thousand different ways. It tastes good chilled or at room temperature. I often make a big batch of this salad and eat it for lunches for 2-3 days. So simple and so addictive. —revans
Ingredients
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1 cup
couscous
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1 cup
chicken or vegetable broth
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1 cup
grape tomatoes, sliced
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1/4 cup
chopped cilantro
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1/4 cup
scallions
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1/2 cup
carrots, diced
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1/4 cup
radishes, diced
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1 cup
wilted greens, such as spinach or kale (optional)
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3 tablespoons
extra virgin olive oil
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2 tablespoons
red wine vinegar
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1 tablespoon
lemon juice, plus zest of one lemon
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salt and freshly ground pepper to taste
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1-2 ounces
chevre or goat cheese
Directions
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Bring broth to a boil. Stir in couscous and cover. Remove from heat. Let stand 5-10 minutes and then fluff with a fork.
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While couscous is cooking and cooking, chop your vegetables. Feel free to substitute based on what you have on hand.
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Gently combine veggies with cousocus. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix to combine. Stir in a few dollops of goat cheese. Chill or serve at room temperature.
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