Citrus Couscous With Sun Dried Tomatoes

A flavorful citrus couscous salad made with tender sundried tomatoes and shredded brussels sprouts.

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Most people when they think of couscous, don’t instantly think of Isralei couscous. It's actually my favorite version as long as you make it full of flavor. There are a couple of ways to help with that. First you want to cook the couscous in stock instead of water, so the flavor is absorbed inside. Then you want to put twice as many ingredients such as fresh herbs, zest, and garlic mixed in than you think you need. That may sound funny but I’m serious! If you think you want 1 lemon zest, put 2. The couscous itself doesn’t have much of a flavor so whatever you add is important. I love this recipe because the tomatoes are rich and sweet and the sprouts add a bitterness that cuts through.

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Ingredients:

• Couscous
• Vegetable or Chicken Stock
• Lemons
• Orange
• Roasted Garlic Oil
• Brussels Sprouts
• Sun Dried Tomatoes
• Parsley
• Maldon Sea Salt
• Black pepper

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The Recipe

Place couscous, zest, citrus juice, and garlic oil in a medium size bowl and mix together. Heat stock to a rolling boil and pour over. Stir and cover with plastic wrap. Let sit for 10 minutes. While couscous is cooking, chop the brussels sprouts, tomatoes and parsley. When couscous is ready, uncover and fluff with a fork. Then fold in the sprouts, tomatoes and parsley. Season with salt and pepper.

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Recipe Tips:

• Depending on the season, you can add different greens and fresh herbs.
• You can add grilled shrimp or chicken to the salad to add protein.

Make Ahead:

• The salad can be made the day before serving, but I would suggest adding the fresh herbs on the day of service. This will keep it bright and green.

Storing tips:

• Store and leftovers in the refrigerator for up to 5 days in an airtight container.

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