OK. Here's a bit of a confession. I love to cook but I don't measure anything, which is why I don't bake often. The measurements for this Israeli couscous salad are accurate for the most part but accuracy is not necessary for the majority of my recipes. Just taste along the way and adjust seasoning to your own palette.
Ingredients
1/4 cup (plus 2 tbsp for toasting the couscous) of olive oil
1/2 cup of red wine vinegar
1 1/2 cups of Israeli couscous
2 1/2 cups of no sodium chicken broth
2 shallots finely diced
1 English cucumber diced
2 pints of cherry tomatoes
1/4 cup of crumbled herbed goat cheese
salt and pepper to taste
Instructions
Toast couscous with olive oil for 3 to 4 minutes or until couscous is slightly brown (3-4 minutes)
Pour chicken broth over couscous; cook on high heat until liquid starts to boil
Reduce heat to medium and let simmer for 8 minutes, stirring occasionally
Remove couscous from heat and let cool
Whisk remaining olive into vinegar until emulsified and pour over couscous
Add shallots, cucumber, tomatoes, goat cheese, salt and pepper
Refrigerate for 2-3 hours
