👨‍🍳 作り方

1. 1

   Cook the Israeli couscous: In a saucepan, combine couscous, chicken broth, water, 1/4 cup lemon juice, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

2. 2

   Fluff the couscous with a fork and let it cool in the pan.

   💡 プロのコツ: Cooling the couscous prevents it from becoming mushy when mixed with other ingredients.
3. 3

   Prepare the vegetable and herb mixture: In a large bowl, combine cucumber, cherry tomatoes, scallions, remaining 1/4 cup lemon juice, remaining 1.5 teaspoons salt, and black pepper. Let stand for 15 minutes.

4. 4

   Add the cooled couscous, minced parsley, and minced mint to the vegetable mixture. Toss gently to combine.

   💡 プロのコツ: Use fresh, vibrant herbs for the best flavor.
5. 5

   Chill the salad for at least 1 hour before serving to allow the flavors to meld.

   💡 プロのコツ: This salad can be made up to 2 days in advance and kept covered and chilled.
6. 6

   Serve garnished with fresh mint sprigs.

   💡 プロのコツ: A drizzle of extra olive oil just before serving can enhance the flavor.