California Couscous Salad Recipe – Sunset Magazine

Ingredients

• 1 3/4 cups (14 oz.) chicken broth
• 1 1/2 cups (12 oz.) couscous
• 1/3 cup olive oil
• 1/3 cup lemon juice
• Salt and pepper
• 1 medium red pepper, finely chopped
• 1 small red onion, finely chopped
• 1/2 cup sliced almonds, toasted and chopped
• 1/2 cup finely chopped fresh cilantro
• Cilantro sprigs and lemon slices (optional)