Chef Hugh Stewart made this salad at the Coppell Farmers Market Chef Demo on August 16, 2014 topped with Seared Tuna and Truffle & Texas Olive Ranch Orange Balsamic Vinaigrette.
2 cups Chicken Stock
1 ½ cups Couscous
1 teaspoon Salt
¼ cup Extra Virgin Olive Oil
1 Lemon, zest and juice
2 cups Fresh Fruits, small diced
¼ cup Fresh Herb Mix (basil, mint, cilantro, thyme), minced
In a saucepan, bring the chicken stock to a boil.
Place the couscous in a large, heatproof bowl. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover and add oil and lemon, fluff couscous and cool completely. Add fruits and herbs, mix well.