Couscous Salad

Name: Couscous Salad
Yield: Makes 4 Servings
Ingredients: Chicken broth, 2¾ cups (22 fl oz/680 ml), or Chicken Stock; Salt and freshly ground pepper; Garlic, 2 cloves, minced; Chickpeas (garbanzo beans), 1 can (15 oz/470 g), rinsed and drained; Instant couscous, 1½ cups (9 oz/280 g); Slivered almonds, ¾ cup (3 oz/90 g); Red bell pepper (capsicum), 1, seeded and chopped; Fresh flat-leaf (Italian) parsley, ¼ cup (⅓ oz/10 g) finely chopped; Lemon juice, from 1 lemon; Brine-cured black olives, ¾ cup (3½ oz/105 g), pitted and chopped; Yellow onion, 1, finely chopped; Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablesp

Dinner

Method

Prepare the couscous

In a large saucepan over medium-low heat, warm 1 tablespoon of the oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 1 minute. Add the broth, ½