We have couscous salad every Easter to accompany the grilled leg of lamb. It is nice and light and a favorite with the children in the family. I previously posted a summer version with apricots, blackberries, and balsamic vinegar. This recipe has tomatoes instead of summer fruit. The variations could include adding different herbs or citrus, cheese, beans, grilled meat, or other vegetables. I like to make the salad the day before I intend to serve it, since the flavors improve as it chills.
Easter Couscous Salad
2 cups chicken stock
1 tablespoon unsalted butter
2 cups couscous
1/3-1/2 cup extra virgin olive oil
juice of 1 large Meyer lemon
1 cup chopped tomatoes or more to taste
1/4 cup sliced green onions (about 1 bunch)
1 clove garlic, crushed
1/2 cup chopped fresh Italian flat leaf parsley
2 tablespoons chopped fresh mint
1 teaspoon dried Greek oregano
1/2-1 teaspoon dried thyme
salt and pepper to taste
In a 2-quart saucepan combine stock and butter. Cover and bring to a boil on medium high heat. Once the stock is boiling, stir in couscous. Mix quickly with a fork, then cover and remove from heat. Let sit 5 minutes. Use a fork to fluff the couscous and pour into a large bowl. Add the remaining ingredients to the couscous and stir to mix well. Taste and adjust lemon juice, herbs, and salt and pepper to your liking. Chill until ready to serve. Serves 6-8.