Couscous Salad

Ingredients

• 6 servings pepper black freshly ground
• 2 cups chicken stock see 
• 0.3 cup cilantro leaves 
• 0.5 teaspoon cinnamon freshly ground
• 10 ounces couscous instant
• 1 large cucumber diced peeled seeded
• 1 bunch green onions minced
• 1  lemon zest juiced
• 0.3 cup olive oil extra-virgin
• 1  bell pepper diced red cored seeded
• 1 small onion diced red peeled
• 1 teaspoon salt 

Equipment

• bowl
• sauce pan

Directions

1. In a saucepan, bring the chicken stock to a boil.
2. Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon.
3. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes.
4. Remove cover, fluff couscous and allow to cool completely.
5. In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions.
6. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.