Prep: 12 minutes; Cook: 5 minutes. This quick variation of the traditional grain salad uses couscous instead of bulgur, but keeps the distinctive flavor blend of mint, parsley, and lemon juice.
Bring 1 cup broth to a boil in a medium saucepan; remove from heat. Add mint and couscous to broth; cover and let stand 5 minutes.
Transfer to a bowl; fluff with a fork. Add remaining 1/4 cup broth, oil, and remaining ingredients to couscous. Stir gently.
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