Fried Couscous Salad

Fried Couscous Salad:

(Inspired by the Giada De Laurentiis recipe. Picture from foodnetwork.com)

Couscous:

2 cups low-sodium chicken broth

1 tsp kosher salt

1 1/4 cup couscous

1/4 cup extra-virgin olive oil

2 garlic cloves, peeled and crushed

4 oz ricotta salata cheese, cut into 1/2-inch pieces

1/2 large cucumber, peeled, seeded, & cubed

1/4 cup dried cherries, chopped

1/4 cup grated Parmesan

1/4 cup chopped fresh basil leaves

Dressing:

1/4 cup extra virgin olive oil

Zest and juice from 1/2 large lemon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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, dried cherries, Parmesan, and basil.

For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.

Pour the dressing over the salad and toss until the couscous is coated.