Couscous and Mint Salad

in season

 couscousmint

Couscous and Mint Salad

BY SCOTT WOODS (NOA NOA WOOD GRILL AND SUSHI BAR, WARSAW, IN)

Photo by D. Lucas Landis

Serves 4 to 6 as a side.

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

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.

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