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Summery Couscous with Cucumber and Mint Recipe

   
 

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     Summery Couscous with Cucumber and Mint

Category   Entrees - Maindishes
Sub Category   None
Servings   4 -6 people

Ingredients
1 lemon
5 tablespoons extra-virgin olive oil
3/4 teaspoon sal
1/4 teaspoon black peppe
2 cups gently packed arugula leaves
1/3 medium English cucumber, halved lengthwise and sliced
3 tablespoons chopped fresh mint
1 3/4 cup vegetable broth
1 small shallot, minced
 
1 cup couscous, preferably whole wheat
3 tablespoons pine nuts, toasted (optional)

Instructions
Squeeze the juice from the lemon into a medium bowl. Whisk in 4 tablespoons of the olive oil in a slow, steady stream until thoroughly blended. Whisk in 1/2 teaspoon of the salt and pepper. Stir in the arugula, cucumber, and mint. Set aside.
Bring the broth to a boil in a small saucepan. Set aside.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook for about 1 minute. Stir in the couscous, tossing until coated with the oil, about 1 minute.
Add the hot broth and remaining 1/4 teaspoon salt. Bring to a vigorous simmer, stirring frequently. Remove from heat, cover, and let stand until the liquid is absorbed, about 8 minutes. Fluff couscous with a fork and then stir in the arugula mixture. Cover and let stand until the arugula is slightly wilted, 2 to 3 minutes.
Serving Suggestions
Serve sprinkled with pine nuts, if desired.


Originally Submitted
4/1/2011





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