Soy sauce, brown sugar, celery, and cashews give this couscous a unique flavor.
3/4 cup unsalted chicken stock
3/4 cup uncooked couscous
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon brown sugar
1 cup sliced celery
1 cup mung bean sprouts
3 1/2 tablespoons chopped unsalted cashews
2 tablespoons fresh cilantro
How to Make It
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.
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.