Dan Goldberg
Total Time
20 Mins
Yield
Makes 6 servings

Inspired by her favorite tabbouleh recipe, Susan Calderon substituted couscous for the usual bulgur wheat and came up with this light, crunchy salad.

How to Make It

Step 1

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.

Step 2

In a large bowl, whisk together olive oil and lemon juice. Pour over couscous and toss to coat. Add salt and pepper to taste.

Step 3

Stir in red pepper, red onion, almonds, and chopped cilantro. Garnish with cilantro sprigs and lemon slices if you like. Serve at room temperature.

Step 4

Note: Nutritional analysis is per serving.

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