Couscous and Cucumber Salad

Serves 12

1 c. couscous
1 c. bulgur
¼ c. olive oil
3 c. chicken stock or water
1 orange
½ lemon
1 European cucumber, half skinned, seeded, cut into ¼-inch dice
½ c. almonds, slivered, toasted
1/3 c. Parmesan cheese, grated
¼ c. red onion, finely diced
¼ c. fresh, Italian flatleaf parsley, chopped
3 Tbsp. fresh mint, sliced and chopped
2 Tbsp. fresh chives, minced
2 dashes Tabasco
salt and white pepper

Boil water or chicken stock, season to taste with salt. Rinse bulgur with cold water. Drain. Moisten “raw” couscous with 3 Tbsp. olive oil. Rasp ½ lemon and orange. Reserve zest. Juice orange and half lemon. In mixing bowl, pour
¾ c. hot seasoned liquid over oiled couscous. Add orange and lemon juices and cover immediately with plastic wrap. Let rest 10 minutes. Sprinkle rinsed bulgur in remaining simmering liquid, stir, and cover. Remove from heat after 5 minutes and allow to rest for additional 10 minutes. Combine two grains, fluff with fork and cool on cookie sheet. When cool, combine grains in mixing bowl with reserved zests and all other remaining ingredients. Finish by seasoning to taste with salt and pepper.

Recipe provided by Bruce Sherman, chef and part owner of North Pond Restaurant
www.midwesthomemag.com