Moroccan Couscous Salad

Ingredients

Couscous

1 cup

Vegetable broth

1 cup

Olive oil

3 tablespoons

Lemon juice

2 tablespoons

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Salt

to taste

Black pepper

to taste

Red bell pepper

1, diced

Cucumber

1, diced

Cherry tomatoes

1 cup, halved

Red onion

1/2, finely diced

Fresh parsley

1/4 cup, chopped

Fresh mint

1/4 cup, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over medium heat.
2. Once boiling, remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, allowing the couscous to absorb the broth and become tender.
3. Fluff the couscous with a fork and transfer it to a large mixing bowl to cool.
4. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper to create a flavorful dressing.
5. Add the diced red bell pepper, cucumber, cherry tomatoes, red onion, fresh parsley, and fresh mint to the cooled couscous.
6. Pour the dressing over the couscous mixture and gently toss until all ingredients are well combined and coated with the dressing.
7. Cover and refrigerate for at least 1 hour to let the flavors meld together beautifully.
8. Serve chilled as a refreshing side dish or light meal.