Photo: Jennifer Causey; Styling: Missie Neville Crawford
Soy sauce, brown sugar, celery, and cashews give this couscous a unique flavor.
Serves 4 (serving size: 3/4 cup)
1. Bring stock to a boil in a small saucepan over high heat. Place couscous and salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
2. Combine olive oil, lemon juice, soy sauce, and brown sugar in a bowl, stirring. Add celery and sprouts; toss. Stir in couscous. Sprinkle with cashews and cilantro.