Israeli Couscous Salad

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

This recipe courtesy of this blog.