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Categories:
chicken stock couscous salt ground cinnamon olive oil lemon red onion cucumber red bell pepper green onion cilantro black pepper
Viewed: 23 - Published at: 9 months agoIngredients
- 2 cups chicken stock
- 10 ounces instant couscous
- 1 teaspoon salt
- 12 teaspoon ground cinnamon
- 14 cup olive oil
- 1 lemon, juice and zest of
- 1 small red onion, chopped
- 1 cucumber
- 1 red bell pepper
- 1 bunch green onion
- 14 cup cilantro
- black pepper
Method
- Bring chicken stock to a boil.
- Place couscous in a heat proof bowl.
- Stir in salt and cinnamon.
- Pour boiling stock over couscous, cover and let stand for 5 minutes.
- Remove cover, fluff with fork and allow to cool completely.
- If at all warm it will soften your veggies, which should stay fresh.
- In a large bowl combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper and green onions.
- Add the cooled couscous and toss until well blended.
- Stir in the cilantro leaves.
- Adjust with salt and pepper.
- Serve cool.
