Cous Cous Salad

Contributed by

Philip Bender

Ingredients

• 2 packages cous cous
• 2 lemons, zested and juiced
• 1 bunch fresh mint leaves, finely chopped
• 2 tbsp. chopped garlic
• 1/2 c. finely chopped dried fruit (apricots, currants, raisins)
• black pepper
• olive oil
• 2-3 scallions, chopped

Step by step

• Prepare cous cous as directed and remove from heat.
• Fluff cous cous with fork and immediately mix in lemon zest, mint, garlic, fruit and scallions.
• Add lemon juice, olive oil and black pepper to taste.
• Fluff with fork before serving.
• Note: can be made one day ahead; overnight refrigeration improves flavor intensity.