Couscous Salad with Lemon Harrisa Vinaigrette

Yield: 8 servings

Ingredients

• 2 cups couscous
• 3 cups chicken stock or water
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium red onion ..... thinly sliced
• 1 medium cucumber ..... chopped
• 1/4 cup black olives ..... seeded and chopped
• 6 frozen artichoke hearts ..... chopped
• 2 yellow (or red) bell peppers ..... chopped
• 1 medium carrotes ..... chopped
• 1 batch Italian parsley ..... chopped
• 1 handful basil leaves ..... chopped
• 1 handful min leaves ..... chopped
• 1/4 cup extra virgin olive oil
• 3 garlic cloves ..... minced
• 1/8 cup lemon juice
• 2 tablespoons harrisa
• 1/2 teaspoon salt
• pepper

Cooking Directions

1. In a small sauce pan, boil chicken stock or water. Add olive oil, cumin, salt and black pepper and stir in couscous and remove from heat and cover for 10 minutes. Fluff couscous.

2. Pour couscous in the large container, and add all the veggies and mix well.

3. Combine all dressing ingredients and whisk well.

4. Pour dressing into the couscous and veggie mix and toss them very well.