Ridiculously Easy Couscous Salad

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I can't recall where I got this recipe, but it's been a staple of mine for some time. It's fast, easy, tastes fantastic - especially if you're usually turned off by the over-vinegared, mushy couscous that so many restaurants try to pass off as edible.

Makes a great party dish, side, or entree. Omit the meat and substitute broth for water to make it vegetarian.

Couscous Salad (Serves 4-6)

Salad

• 1 10oz box plain couscous (I use Near East. The flavored varieties only have 6oz, keep that in mind).
• 2 cups chicken broth/stock
• 1 cup cooked diced chicken
• 1 large rib celery
• 1 medium granny smith apple

Dressing

• 1/3 cup olive oil
• 2 tbsp dijon mustard
• 1/2 tsp ground coriander
• 2 tbsp lemon juice
• salt and pepper to taste

Method

• Cook couscous as per package directions, using the chicken broth.

• Coarsely chop apple and celery, set aside with chicken.

• Combine dressing ingredients, whisk until emulsified. Should taste lemony and mustard-y, of course, but not too much of either. Adjust ingredients to taste.

(Sorry, this pic is pre-dressing. It's just oil in that cup.)

• Toss everything together. Can be served warm or cold.

• Total time from start to finish, about 20 minutes.