Couscous Salad

Ingredients for COUSCOUS:

2 tsp olive oil
1 garlic clove , minced
½ small onion , finely chopped
250 g Couscous
1 ½ cups vegetable or chicken broth
1 tsp couscous mix ( optional)
1 cup water
SALAD:
2 cucumbers , diced (about 2 cups)
250 g cherry tomatoes , halved (about 2 cups)
3 cups baby spinach , finely sliced
¼ cup coriander / cilantro , finely chopped (or sub with parsley)
¼ cup dill , finely chopped
LEMON DRESSING :
2 tsp lemon zest
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove , minced
½ tsp salt + black pepper
DIRECTIONS:

COUSCOUS:
Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
Add couscous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
Cook for 10 minutes until the liquid is absorbed and the couscous is cooked Use a fork to fluff the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with the lemon dressing).
Place Dressing ingredients in a jar and shake well.
Add Salad ingredients into the bowl with the couscous, pour over dressing and toss. Serve at room temperature.