Fried Couscous Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 10 ounce couscous () (recommended: Near East)
• 0.3 cup basil leaves fresh chopped
• 2 cloves garlic crushed peeled
• 0.5 teaspoon kosher salt 
• 2  lemon zest 
• 2 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 0.3 cup parmesan grated
• 4 ounces pecorino cut into 1/2-inch pieces
• 0.3 cup sun-dried tomatoes chopped
• 1 small or peeled seeded cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat.
2. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
3. In a large, nonstick skillet heat 1/4 cup oil over medium heat.
4. Add the garlic and cook until golden, 1 to 2 minutes.
5. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes.
6. Transfer the couscous to a large serving bowl and cool for 5 minutes.
7. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
8. For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
9. Pour the dressing over the salad and toss until the couscous is coated.