Updated 12/23/2012 05:00 AM
Recipe: Middle Eastern Couscous Salad
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one 10-ounce box quick cooking couscous
2 cups chicken broth
1 cup peeled, 1/2 inch diced carrot
1/2 cup 1/4-inch diced onion
3-4 Tbs olive oil for sauteing veggies
approx. 1/2 cup golden raisins
approx. 1 cup crumbled feta cheese
approx. 1/3 - 1/2 cup chopped fresh cilantro
approx. 1/2 cup toasted sliced almonds (see hints below)
juice of 1/2 lemon
approx. 4 Tbs extra virgin olive oil
Add 3 Tbs olive oil to a deep, medium size heavy bottom pot on medium high heat and add 1 cup of 1/2-inch diced peeled carrot and 1/2 cup 1/4-inch diced onion and cook those to soften.
Stir that around regularly and let it go along for 4 - 5 minutes and then add 2 cups chicken broth and bring it up to a simmer.
At that point, add one 10-ounce box of quick cooking couscous. Stir that in and let it come back up to a simmer and then put a lid on top and turn the heat off.
After about 5 minutes or so, use a fork to fluff the couscous up a bit, adding it to a large bowl, spreading it out a little bit and letting it cool down to room temperature.
When you happy with that, add the golden raisins, crumbled feta cheese, add a little handful of chopped fresh cilantro and add the toasted sliced almonds, squeeze a little fresh lemon juice into that, add some extra virgin olive oil and toss everything to combine.
Serve it up family style or right alongside any simply cooked meat or fish.
Toast the sliced almonds in 2-3 tsp olive oil in saute pan on medium high heat, stirring regularly until golden brown. Season with salt and take out of pan to cool.
Use vegetable broth instead for a vegetarian version.