Couscous Salad Time: 20 minutes
1/2 cup couscous
3/4 cup chicken stock
1/3 lb green beans
1 tomato
1/2 green pepper
1 tbs fresh basil, snipped
1 tbs fresh chives, snipped
1 tbs fresh marjoram or oregano, snipped
2 tbs balsamic vinegar
1 tbs olive oil - good stuff
1 1/2 tsp Dijon mustard
Top and tail beans and cut into bite-size pieces. Put a medium saucepan 2/3rd's full of water on high heat. When boiling add beans and blanch for 2 minutes. Drain and immediately rinse with cold water. Bring stock to boil in saucepan. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip herbs. Chop the tomato and green pepper. Uncover couscous and fluff with a fork. Add the tomato, pepper, beans and herbs. Toss to mix. Put the vinegar, mustard and oil in a small bowl Whisk well and stir into couscous. Serve chilled or at room temperature.
Cooking for Two? Or more?
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