Ingredients

• 3 cups couscous, dry
• 3 cups low sodium chicken stock
• 1 cinnamon stick
• 录 tsp turmeric
• 陆 tsp red pepper flakes
• 1 cucumber, diced
• 陆 cup olives
• 1 orange, peeled and diced
• 3 tomatoes, diced and seeded
• 1 bunch mint, coarsely chopped
• 1 bunch basil, coarsely chopped
• 1 bunch cilantro, coarsely chopped
• 2 lemons, rind and juice
• 2 roasted peppers, red, yellow or orange, in strips
• 陆 cup olive oil

Directions

1. Place 3 cups dry couscous in a 2 inch hotel pan.
2. Bring 3 cups of chicken stock to a simmer with 1 cinnamon stick, 1 quarter teaspoon of turmeric, and a half teaspoon of red pepper flakes.
3. Place couscous in a shallow pan. Pour simmering chicken stock over couscous. Cover immediately with plastic wrap for 10 minutes.
4. Remove plastic wrap and fluff couscous with a fork.
5. Toss couscous with the remaining ingredients.

Yield: 12 servings
Serving Size: 戮 cup
Source: The Culinary Institute of America at Greystone, Napa Valley, California