Israeli Couscous Salad with Lemon Dressing

Method

1. 1

   In a medium pot heat the butter over medium heat until melted. Add the couscous and stir until it begins to brown slightly.

2. 2

   Add the vegetable broth {or chicken broth or water} and 1/2 teaspoon salt and bring to a boil. Cover and turn down the heat to low and simmer until the liquid is gone and the couscous is tender {it took me about 9 minutes for the couscous to be done}.

3. 3

   While the couscous is cooking combine the dried cranberries, raisins zucchini, green onions, english cucumber, sweet onion, red pepper, mint and fresh parsley in a large mixing bowl and set aside.

4. 4

   In a small bowl whisk together the lemon juice, olive oil, minced garlic cloves and salt and pepper to taste and set aside.

5. 5

   Once the couscous is done cooking add it to the vegetables and mix until combined. Add the lemon dressing and stir until the couscous is fully covered in the dressing.

6. 6

   Serve warm or you can refrigerate for an hour before serving and garnish with more fresh parsley and lemon zest {optional}.

7. 7

   Store in an airtight container.