Inspired by her favorite tabbouleh recipe, Susan Calderon substituted couscous for the usual bulgur wheat and came up with this light, crunchy salad.
In a small pot over high heat, bring chicken broth and 1/4 cup water to a boil. Add couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
In a large bowl, whisk together olive oil and lemon juice. Pour over couscous and toss to coat. Add salt and pepper to taste.
Stir in red pepper, red onion, almonds, and chopped cilantro. Garnish with cilantro sprigs and lemon slices if you like. Serve at room temperature.
Note: Nutritional analysis is per serving.
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