1 cup vegetable stock 1/2 cup light and fat-free chicken stock 1 cup whole wheat couscous 1/2 English cucumber, sliced and quartered 1/2 pint cherry tomatoes, halved lengthwise 2 scallions, sliced 3 tablespoons white wine vinegar 1/2 cup extra-virgin olive oil 1/4 cup fresh parsley Salt and pepper, to taste Bring stock to a boil in a medium-size saucepan. Add the couscous. Stir constantly until the stock is nearly absorbed by the couscous, about 2 minutes. Cover the pan and pull off the heat. Allow the couscous to steam for 5 minutes. Pour the cooked couscous onto a large baking sheet. Spread couscous in a thin layer on the sheet and set aside to cool. Once cool, put the couscous in a large bowl. Add cucumber, cherry tomatoes, and scallions. Toss gently and set aside. Pour the white wine vinegar into a medium bowl. Slowly stream the extra-virgin olive oil into the bowl, whisking constantly to combine with the vinegar. Whisk in the parsley and season the vinaigrette to taste with the salt and pepper. Pour the vinaigrette over the couscous and vegetables. Toss gently to combine. Place the bowl in the refrigerator and chill for at least 10 minutes before serving. © Taste As You Go | All Rights Reserved. |