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1 1/4 cups chicken broth, vegetable broth, or water
1 cup couscous
6 medium plum tomatoes, or 3 round tomatoes
1/2 cup fresh mint leaves, about 1 medium bunch
2 tbsp olive oil, or vegetable oil
1 tbsp freshly squeezed lemon juice
1 tbsp balsamic vinegar
1/4 tsp salt
In a medium-size saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand until all the liquid is absorbed, about 5 minutes. Then fluff couscous with a fork. Transfer to a large metal mixing bowl and cool, uncovered, in the refrigerator while continuing with recipe.
Meanwhile, core, seed and chop tomatoes into small 1/4-inch (0.5 cm) pieces. You should have about 3 cups (750 mL). If making right away, finely chop mint leaves. Whisk oil with lemon juice, vinegar and salt. When couscous is cooled to at least a lukewarm temperature, stir in tomatoes. Then, stir in lemon juice mixture until evenly mixed. Stir in mint just before serving. Salad is best served at room temperature.
Calories 270, Protein 8.3g, Carbohydrates 41.7g, Fat 7.8g, Fibre 3.1g, Sodium 402mg.
We've adapted this flavorful salad with North African influences from Steak Lover's Cookbook by William Rice (Thomas Allen). It's wonderful with a grilled steak or barbecued chicken. Instant couscous is available in most supermarkets.
Prepare salad without mint as mint leaves darken quickly when chopped. Cover and refrigerate for up to 1 day. Just before serving, finely chop mint and stir in.