• 6servings
  • 55minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups chicken stock

  2. 10 ounces instant couscous

  3. 1 teaspoon salt

  4. 1/2 teaspoon freshly ground cinnamon

  5. 1/4 cup extra-virgin olive oil

  6. 1 lemon, zested and juiced

  7. 1 small red onion, peeled, diced

  8. 1 large cucumber, peeled, seeded, diced

  9. 1 red bell pepper , cored, seeded, diced

  10. 1 bunch green onions, minced

  11. 1/4 cup cilantro leaves

  12. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring the chicken stock to a boil.

  2. Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

  3. 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. Taste and adjust seasoning with salt and pepper.


Send feedback