Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 533ml Chicken stock or broth

  2. 1 1/2 cups 355ml Couscous

  3. 2 tablespoons 30ml Minced fresh parsley

  4. 1 tablespoon 15ml Minced fresh mint

  5. 1 Garlic clove - minced

  6. 1/4 cup 23g / 0.8oz Minced scallions

  7. 1/4 cup 36g / 1 1/3oz Diced cucumber

  8. 1/4 cup 36g / 1 1/3oz Diced bell pepper

  9. 1/4 cup 36g / 1 1/3oz Diced zucchini

  10. 1/4 cup 59ml Freshly-squeezed lemon juice

  11. 1/4 cup 59ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan over medium-high heat, bring the stock or broth to a boil. Whisking constantly, add the couscous and mix until combined. Immediately spread the couscous in a large baking pan, cover and set aside for 15 minutes. Using a fork, toss the couscous to break it up. Add the parsley, mint, garlic, scallions, cucumber, bell pepper and zucchini and toss to combine. Drizzle with the lemon juice and oil and toss to coat. If the salad is not moist enough, add additional oil as necessary. Season with salt and pepper to taste. Serve it with "Striped Bass With Lemon-Basil Marinade and Couscous Salad" (see recipe). This recipe yields 4 servings.


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