Meals Matter

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Contributed By: brandylittle
Chatelaine

We've adapted this flavorful salad with North African influences from Steak Lover's Cookbook by William Rice (Thomas Allen). It's wonderful with a grilled steak or barbecued chicken. Instant couscous is available in most supermarkets.

Ingredients

1-1/4 cups (300 mL) chicken or vegetable broth or water

1 cup (250 mL) couscous

6 Medium plum or 3 round tomatoes

1/2 cup (125 mL) fresh mint leaves, about 1 medium bunch

2 tbsp (30 mL) olive or vegetable oil

1 tbsp (15 mL) each of freshly squeezed lemon juice and balsamic vinegar, or 2 tbsp (30 mL) lemon Juice

1/4 tsp (1 mL) salt

Preparation

1.In a medium-size saucepan, bring broth to a boil over high heat. Stir in couscous. Remove from heat. Cover and let stand until all the liquid is absorbed, about 5 minutes. Then fluff couscous with a fork. Transfer to a large metal mixing bowl and cool, uncovered, in the refrigerator while continuing with recipe.

2.Meanwhile, core, seed and chop tomatoes into small 1/4-inch (0.5 cm) pieces. You should have about 3 cups (750 mL). If making right away, finely chop mint leaves. Whisk oil with lemon juice, vinegar and salt. When couscous is cooled to at least a lukewarm temperature, stir in tomatoes. Then, stir in lemon juice mixture until evenly mixed. Stir in mint just before serving. Salad is best served at room temperature.

Cook's Notes

• Make ahead Prepare salad without mint as mint leaves darken quickly when chopped. Cover and refrigerate for up to 1 day. Just before serving, finely chop mint and stir in.

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