Updated: 10/10/2012 12:26 pm | Published: 10/10/2012 12:19 pm
1¼ cup chicken stock
6 oz couscous
½ cup diced scallions
1 English cucumber (peeled & seeded)
1 red bell pepper (seeded)
3 Tbsp. toasted pinenuts
1 cup cherry tomatoes
¼ cup parsley, chopped
Dressing: ¼ cup red wine vinegar
2 Tbsp. Extra Virgin Olive Oil
1 tsp. ground cumin
2 cloves garlic (minced)
Salt and Pepper to taste
Bring the chicked stock to a boil in a medium sauce pan. Stir in the couscous. Cover the pot and remove from heat and let stand for 5 minutes. Fluff with a fork and cool in a bowl. Add remaining ingredients and mix well.
Mix all ingredients for the dressing and whisk vigorously. Does not emulsify. Drizzle over salad and mix well.
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