Couscous Salad

1. 1

   In a saucepan fry the sliced onion in 2 T. olive oil until soft.

2. 2

   Add the chicken stock or water to the saucepan and bring to a boil.

3. 3

   Remove the pan from the fire, add the couscous and stir, then cover. Let stand for 5 minutes.

4. 4

   Empty the couscous onto a flat platter and fluff with a fork. Let cool.

5. 5

   Chunk the cucumber, removing seeds if large, and sprinkle with 1 t. each vinegar, salt and sugar. Let stand while you prepare the other vegs.

6. 6

   Slice the radishes and chunk the yellow pepper.

7. 7

   Pit the olives if necessary and chop coarsely.

8. 8

   Chop dill and green parts of onions or chives.

9. 9

   Add all vegs to couscous and toss, adding olive oil, salt and pepper to taste. There should be no dressing sitting at the bottom of the platter. Sprinkle with lemon juice to taste. Refrigerate at least at hour to blend flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.