Fried Couscous Salad

• 2 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, peeled and crushed
• 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
• 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Zest and juice from 1/2 large lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat.
2. Remove the pan from the heat and stir in the couscous.
3. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes.
4. Using a fork, fluff the couscous and break up any lumps.
5. In a large, nonstick skillet heat 1/4 cup oil over medium heat.
6. Add the garlic and cook until golden, 1 to 2 minutes.
7. Remove the garlic and discard.
8. Increase the heat to high and add the couscous.
9. Cook, stirring constantly, for 6 minutes.
10. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
11. Transfer the couscous to a large serving bowl and cool for 5 minutes.
12. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
13. For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
14. Pour the dressing over the salad and toss until the couscous is coated.

chicken broth, kosher salt, couscous, extravirgin olive oil, garlic, ricotta salata cheese, cucumber, tomatoes, parmesan, fresh basil, extravirgin olive oil, lemon, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/fried-couscous-salad-recipe.html (may not work)