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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