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.