Cilantro and Pepita Couscous Salad

From Cook's Country | August/September 2013

Why this recipe works:

Back-of-the-box instructions for couscous yield mushy, clumpy granules, and forget about that spice packet. Toasting the uncooked couscous in some butter and garlic not only sets the starch in the pasta, keeping the granules separate and preventing them from blowing out, but also adds a… read more

Back-of-the-box instructions for couscous yield mushy, clumpy granules, and forget about that spice packet. Toasting the uncooked couscous in some butter and garlic not only sets the starch in the pasta, keeping the granules separate and preventing them from blowing out, but also adds a toasty, nutty flavor. A mixture of chicken broth and water adds seasoning and savory flavor without overwhelming. Finally, a flavorful dressing and some crunchy add-ins make this couscous salad anything but boring.

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Serves 4 to 6

You can eat the salad immediately, but it will improve if you let the flavors meld for 30 minutes or so. 

Ingredients

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