Couscous and Mint Salad

By / Photography By D. Lucas Landis | March 01, 2013

Ingredients

  • ¾ cup couscous
  • 1 cup chicken stock
  • 6 to 7 radishes, thinly sliced
  • 8 spears asparagus, blanched & sliced
  • ¼ cup dried cranberries
  • ¼ cup fresh mint, roughly chopped
  • ½ teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon good olive oil
  • Kosher salt and pepper to taste

Instructions

Place the couscous in a large bowl. Add hot chicken stock, cover, and let sit for 5 minutes. Fluff with a fork.

Add the radishes, asparagus, cranberries, mint, lemon zest and juice, olive oil. Toss to combine.

Add salt and pepper to taste.

Ingredients

  • ¾ cup couscous
  • 1 cup chicken stock
  • 6 to 7 radishes, thinly sliced
  • 8 spears asparagus, blanched & sliced
  • ¼ cup dried cranberries
  • ¼ cup fresh mint, roughly chopped
  • ½ teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon good olive oil
  • Kosher salt and pepper to taste
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