Mediterranean Couscous Salad With Roasted Hazelnuts

• FOR THE COUSCOUS:
• 2 cups Chicken Broth
• 1 box (10 Oz. Size) Plain Couscous
• FOR THE TOASTED HAZELNUTS:
• 1 cup Hazelnuts
• FOR THE VINAIGRETTE:
• 1 Large Lemon, Juiced
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1 whole Chopped Cucumber
• 1/3 cups Extra Virgin Olive Oil
• FOR THE SALAD:
• 2 whole Chopped And Seeded Roma Tomatoes
• 3/4 cups Pitted Halved Kalamata Olives
• 1/2 cups Chopped Red Onion
• 3/4 cups Chopped Italian Flat Leaf Parsley

1. For the couscous:
2. In a medium saucepan, boil chicken broth. Take off heat, pour couscous and stir. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
3. For the roasted hazelnuts:
4. In a small pan, roast hazelnuts for 5-7 minutes on medium heat. Chop and set aside.
5. For the lemon oregano vinaigrette:
6. In a liquid measuring cup, combine lemon juice, dried oregano, salt and pepper, and extra virgin olive oil. Whisk to combine and set aside.
7. For the salad:
8. In a large bowl, combine the couscous, tomatoes, cucumbers, onions, parsley, and 3/4 cup of the roasted hazelnuts. Pour the vinaigrette and toss to evenly combine. Transfer to a serving dish and sprinkle the remaining 1/4 cup of roasted hazelnuts. Serve immediately or at room temperature.

couscous, chicken broth, couscous, toasted hazelnuts, hazelnuts, vinaigrette, lemon, oregano, salt, fresh cracked black pepper, cucumber, olive oil, salad, tomatoes, olives, red onion, italian flat leaf

Taken from tastykitchen.com/recipes/salads/mediterranean-couscous-salad-with-roasted-hazelnuts/ (may not work)