Celery And Cashew Couscous

• 3/4 cup unsalted chicken stock
• 3/4 cup uncooked couscous
• 1/4 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lower-sodium soy sauce
• 1/2 teaspoon brown sugar
• 1 cup sliced celery
• 1 cup mung bean sprouts
• 3 1/2 tablespoons chopped unsalted cashews
• 2 tablespoons fresh cilantro

1. Bring stock to a boil in a small saucepan over high heat. Place couscous and salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
2. Combine olive oil, lemon juice, soy sauce, and brown sugar in a bowl, stirring. Add celery and sprouts; toss. Stir in couscous. Sprinkle with cashews and cilantro.

couscous, kosher salt, extravirgin olive oil, lemon juice, lower, brown sugar, celery, bean sprouts, unsalted cashews, fresh cilantro

Taken from www.myrecipes.com/recipe/celery-cashew-couscous (may not work)