In my quest for different sides and salads, I’ve recently run across this little ditty and man is it delicious! I love couscous but who would have thought to “fry” it?? The taste of this recipe reminds me a bit of fried rice, but with some additional freshness. You’ll love the nutty and slightly crunchy texture of pasta and the lemony freshness of the dressing!

1/4 cup olive oil

Zest and juice from 1 large lemon

1/2 teas salt

1/4 teas pepper

 

In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.

In a large skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to brown the couscous, stirring every 5 minutes, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the mozzarella cheese, cucumber, peppers, parmesan, and basil.

Now to make the dressing…In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated. Serve at room temp.

Enjoy!

~ slightly adapted from the lovely Giada De Laurentiis