Lemony Herbed Couscous Salad

• FOR THE COUSCOUS:
• 1 cup Vegetable Stock
• 1 teaspoon Salt
• 1 Tablespoon Extra Virgin Olive Oil
• 1 cup Dry Couscous
• FOR THE SALAD:
• 1/4 cups Basil, Chopped
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pinch Salt And Pepper, to taste
• 1/4 cups Pine Nuts, Toasted

1. 1. For the couscous: Heat the broth or stock, salt and olive oil in a saucepan over medium heat until it reaches a simmer.
2. 2. Add couscous into the pan, cover it and remove from heat. Let it stand for 5-10 minutes or until couscous has absorbed all of the liquid.
3. 3. Stir basil, lemon juice, olive oil, salt, pepper, and toasted pine nuts into the couscous. Serve immediately for a hot side dish or refrigerate at least 4 hours if you'd like a cold salad. It's good either way!

couscous, vegetable stock, salt, olive oil, couscous, salad, ubc, lemon juice, olive oil, salt, ubc

Taken from tastykitchen.com/recipes/salads/lemony-herbed-couscous-salad/ (may not work)