Chef Scott Picnic Recipes Sunflower Couscous

Sunflower Couscous Salad

Couscous makes a wonderful, easy-to-prepare salad. The toasted sunflower seeds and raisins in this salad add great texture and contrast beautifully with the summer greens.

Makes 4 servings

Ingredients:

1 cup dry couscous
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 cup dark raisins
1/2 cup toasted sunflower seeds
1 tablespoon fresh chopped mint
1 tablespoon fresh chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Preparation:

Prepare the salad:

Step 1, pour the couscous into a medium bowl. Combine the chicken broth with the cumin and bring to a low simmer; pour over the couscous. Toss together lightly with a fork and allow to rest at room temperature for about 20 minutes.

Step 2, stir in the raisins, sunflower seeds, mint and parsley, then fold in the lemon juice and olive oil.