Couscous Tabbouleh Salad

serves 4

Ingredients:

• 1 1/2 cup chicken/vegetable stock

• 1 cup Israeli couscous

• 1/2 small red onion, finely chopped

• 1 Roma tomato, finely chopped

• 2 cups curly parsley, rough chop

• 1.2 cup fresh mint, rough chop

• 1 lemon, grated zest and juice

• 2 cloves garlic, minced

• 1/2 cup Milanese gremolata infused olive oil

• 1/2 cup lemongrass-mint white balsamic

• salt and pepper, to taste

Directions:

1. To make couscous: Bring stock to a boil in a medium saucepan and add couscous. Remove from heat, cover with lid, and let stand for 15-20 minutes, or until all stock is absorbed. Fluff couscous with a fork and transfer to a baking sheet or plate where it can cool more quickly. Cool to room temperature.

2. In a large serving bowl, combine couscous, onion, tomato, parsley, mint, and lemon juice. Toss well to combine.

3. To make dressing: In separate bowl, whisk together zest, garlic, olive oil, and balsamic. Season to taste with salt and pepper.

4. Drizzle dressing over the salad and mix well. Let sit in fridge for 30 minutes before serving. Will keep for up to 1 week in fridge.