Pearl Couscous Salad With Tomatoes, Peppers, Mint And Cilantro

• 2 tablespoons olive oil
• 1 1/2 cups Pearl couscous (Israeli couscous)
• 2 1/4 cups chicken stock
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne, or to taste
• 4 green onions, ends trimmed, white and green parts thinly sliced.
• 1 red bell pepper, seeded, diced
• 1 poblano pepper, seeded, diced
• 1 small serrano pepper, seeded, ribs removed, minced
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (quartered if large)
• 1/2 cup chopped Italian flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1/4 chopped fresh cilantro
• 2 teaspoons finely grated lemon zest

1. Heat one tablespoon olive oil in skillet over medium-low heat. Add couscous and cook, stirring, until grains are golden brown, about 3 minutes.
2. Add chicken stock. Bring to a boil, reduce heat and cover. Simmer until liquid is absorbed and couscous is tender but firm, 10 minutes.
3. Remove from heat and transfer couscous to a large bowl, fluffing with a fork. Stir in one tablespoon olive oil, lemon juice, salt, pepper, cumin and cayenne. Set aside to cool slightly.
4. Once couscous has cooled, add remaining ingredients. Adjust seasoning to taste.
5. Note: If your are preparing salad in advance, do not add the parsley, mint or cilantro. Add before serving to prevent wilting.

olive oil, pearl couscous, chicken stock, freshly squeezed lemon juice, salt, freshly ground black pepper, ground cumin, cayenne, green onions, red bell pepper, pepper, serrano pepper, garlic, tomatoes, parsley, fresh mint, fresh cilantro, lemon zest

Taken from food52.com/recipes/2466-pearl-couscous-salad-with-tomatoes-peppers-mint-and-cilantro (may not work)