Delicious Summer Couscous and Chicken

Couscous Salad

Ingredients

Chicken kabobs by Chef Wolfgang Puck.

(Keysha McGrady/ABC)

2 cups (500 ml) good-quality canned chicken broth

10 ounces (300 g) dry instant couscous

1 teaspoon salt

1/2 teaspoon freshly ground cinnamon

1/4 cup (60 ml) extra-virgin olive oil

1 lemon, zested and juiced

1 small red onion, cut into small dice

1 large cucumber, peeled, seeded, and cut into small dice

1 red bell pepper, halved, stemmed, seeded, deveined, and cut into small dice

1 bunch green onions, trimmed and finely chopped

1/4 cup (60 ml) chopped cilantro leaves

Freshly ground black pepper

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Directions

In a saucepan, bring the chicken broth to a boil.

Put the couscous in a large, heatproof bowl. Stir in the salt and cinnamon. Pour the boiling broth over the couscous, stir briefly, cover the bowl, and leave it at room temperature for 5 minutes. Uncover the bowl and, with a table fork, fluff the couscous to separate its grains. Leave it to cool completely to room temperature.

In another large bowl, stir together the olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until thoroughly mixed. Stir in the cilantro leaves. Taste and adjust the seasonings with more salt and pepper, if necessary. Serve at room temperature.

Yield: Serves 4 to 6

Recipe Courtesy Wolfgang Puck