You Will Need:
Water, 2 ¼ cups
Couscous, 10 oz.
Lemon Juice, 2 Tbsp.
Lemon Thyme, 1 Tbsp.
Olive Oil, ¼ cup
Arugula, 2 cups
Scallions, 4, sliced thin
Dill, 2 Tbsp, fine chopped
Salt/Pepper, to taste
Recipe Serves: 8
Instructions:
1. Bring the water to a boil in a medium saucepan and stir in the couscous.
2. Remove from the heat and let stand for 5 minutes or so, then transfer to a bowl.
3. Mix in the herbs, lemon juice, olive oil and season with salt and pepper.
5. Serve hot or let chill for 2 hours and serve as a cold salad.
Recipe developed by Chef Danny Klein.