Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients:
1 tablespoon olive oil
3 cups couscous, Israeli Pearls
4 cups water
1 chicken bouillon cube
1 tomato, diced
½ cucumber, diced
½ red pepper, diced
1/3 cup chives, finely chopped
Dressing:
1 medium lemon, squeezed
4 tablespoons olive oil
2 cloves garlic, minced
Salt & pepper
Preparation:
Heat oil in a large non-stick saucepan over medium high heat.
While pan is heating, warm up 1 cup of the water with the bouillon cube in the microwave. It will not fully dissolve, but once it does partially this is still fine. Set that to the side.
When the pan is hot, place the couscous in and sauté until slightly browned, about 2 minutes. Now add the 1 cup mixture to the pan. Let this sit for two minutes and then add the rest of the water to the mixture. Let the couscous fully cook (this should take about 5-8 minutes), once fully cooked, remove from the heat and set to the side.
In a medium mixing bowl combine all the ingredients for the dressing and add in the tomato, cucumber, red pepper, and chives.
Once the couscous has cooled, add to the veggie mixture and place in the refrigerator.
I usually will make this the night before and eat it for lunch the next day. Whenever I have leftover baked chicken, I will chop it up and add it to the dish as well. I like to top it off with a dollop of plain Greek yogurt since Im not a fan of sour cream, but for the sour cream lovers out there it is a nice touch to combat some of the acidity in the dish!