Citrus Couscous Salad
1 medium onion, finely chopped
2 tbsp extra-virgin olive oil
2 garlic cloves, finely minced
2 cups chicken stock
1½ cups couscous
½ cup parsley, finely chopped
½ cup basil, finely chopped
1 tsp Duxbury Saltworks Summer Blend
½ lemon, juiced and zested
✧ In a large saucepan, sauté onion in 1 tbsp oil until golden, about 3 minutes.
✧ Add garlic and cook, stirring for 30 seconds.
✧ Add stock and bring to a boil.
✧ Stir in couscous, then cover and remove from heat.
✧ Let couscous stand covered for five minutes.
✧ Fluff with a fork and stir in herbs, Summer Blend, lemon juice, zest, remaining tablespoon oil, and pepper to taste.
✧ Serve at room temperature.
✧ You may substitute vegetable stock or water for the chicken stock.
✧ For extra crunch, add in ⅓ cup toasted sliced almonds with the herbs.