Couscous Salad

This is a very good simple but ooh-so-flavorful salad. Its a great summer salad but I find myself making it even in the winter months (to remind myself of summer!). I've made this recipe a million times and everyone I make it for (especially BF) LOVES it and always want more. I don't change a thing from the original recipe. Its too good to mess up a good thing! Ooh and the longer the salad sits (especially overnight) the more flavorful the salad becomes! Way to go Wolfgang!!

Couscous Salad

Adapted from Wolfgang Puck

2 cups chicken stock
10 ounces instant couscous
1 tsp salt
1/2 tsp freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

In a saucepan, bring the chicken stock to a boil. Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.