Fried Couscous Salad
Recipe courtesy Giada De Laurentiis
2 to 4 servings
For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
Pour the dressing over the salad and toss until the couscous is coated.
Sally’s Notes: I had some cherry tomatoes on hand so I added them. I did not add the ricotta cheese. Also next time I make this I'm not going to fry it. That wil make the dish a little lighter.