TRI-COLORED COUSCOUS SALAD
1 cup tri-colored Israeli Couscous 2 cups chicken broth4 T olive oil, divided1 cup dried cranberries1 cup blueberries1 cup pine nuts1/2 cup finely chopped green onion, white part only1/2 medium sized red onion, finely chopped1 oz cilantro, chopped1 teaspoon lemon zest1 shallot, minced½ tsp minced garlic½ lemon, juicedSea salt and pepper to taste
In saucepan, heat 1 Tbsp. olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth. Cover with a lid and reduce heat to low. Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse. Cool couscous. Once cooled, stir in the remaining olive oil to coat and separate the grains. In a large serving dish add the couscous with the blueberries, cranberries, pine nuts, onions, cilantro, lemon zest, garlic and shallots. Sprinkle with lemon juice and season to taste.