Ingredients
2 cups vegetable stock1 package (10 ounces) couscous2 tablespoons olive oil1 teaspoon grated lemon zest2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepper2 plum tomatoes, seeded and chopped3/4 cup sliced Greek olives2/3 cup raisins4 teaspoons finely chopped fresh mint
Preparation
In a large saucepan, bring stock to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until stock is absorbed. Fluff with a fork. Cool completely.
In a small bowl, whisk oil, lemon zest, lemon juice, salt and pepper until blended; stir into couscous. Stir in remaining ingredients.
