Iraeli Couscous Salad

My goodness, Couscous is expensive! And this salad was mediocre. But this blog is neglected and needed another recipe from me.

Here's how I made this: {Jayson and Lilly actually really liked it.}

Israeli Couscous Salad

1 cup Israeli couscous (you can buy it at Trader Joes)

2 cups vegetable or chicken broth

4 T olive oil, divided

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1/4 cup chopped tomato

1/4 cup chopped cucumber

1 teaspoon lemon zest

1/2 lemon juice

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse.

Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains. In a serving dish, combine the couscous with the rest of the ingredients. Spritz with lemon juice and adjust seasoning with the sea salt to taste.