Chimichurri Couscous Salad

This salad is easy to make it takes about an hour to allow for the cooling of the couscous. It's a great make ahead salad. Makes about 6-8 servings.

Couscous step
1/2 cup Israeli couscous
2 tsp. olive oil
1 1/4 cups broth

Bring broth to a boil in a small saucepan. Add the olive oil and couscous. Simmer, stirring occasionally until most of the broth has been absorbed, about 8-10 minutes. Allow pasta to cool to about room temperature in the pan.

Bulgur step
1/2 cup boiling water
1/3 cup uncooked bulgur

In a medium bowl combine water and bulgur let stand 15 minutes to allow the bulgur to absorb the water. Set aside.

While the couscous is cooling and the bulgur is resting begin washing, drying and cutting the vegetables.

1 large carrot, peeled and diced
6 scallions, sliced, white parts only
1 large rib celery, diced
1 cup chopped English cucumber (you can peel it if you like)
1 cup chick peas
3 T Chimichurri sauce

In a large bowl combine the chopped vegetables, chick peas and chimichurri sauce. Mix together coating the vegetables. Next add the bulgur and mix. Add the couscous and gently mix until the salad is evenly coated with the chimichurri sauce. Cover and chill before serving. If salad seems dry add some olive oil or a little more broth.*

Not a fan of the veggies suggested then try these other ideas:
tomato
bell peppers
roasted asparagus
zucchini
radish
soybeans
navy beans
fava beans

*The chimichurri sauce is meant to flavor, not to overwhelm the salad.