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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a couscous recipe packed with fresh summer veggies. It goes really well with grilled salmon to make a light and flavorful meal. Ingredients:
1/2 cup chicken broth |
1/2 cup couscous |
2 tablespoons olive oil |
8 cherry tomatoes, quartered |
1/4 red onion, diced |
2 green onions, chopped |
1/4 cup seeded, diced cucumber |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice |
salt and ground black pepper to taste |
Directions:
1. Place the chicken broth in a small saucepan over medium heat and heat until just about to boil.
2. Place the couscous in a bowl; stir the warm chicken broth and 2 tablespoons olive oil into the couscous. Add the tomatoes, red onion, green onions, cucumber, parsley, and lemon juice. Cover the bowl with plastic wrap and allow to steam for 5 minutes. Uncover and fluff the couscous with a fork. Stir to mix the vegetables evenly through the dish. Season with salt and pepper to serve.
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