Tex Mex Cous Cous

Tex Mex Cous Cous

1 1/2 cups water
1/4 teaspoon fresh cracked black pepper
1 to 2 teaspoons granulated chicken base
1 cup plain, whole grain or tri-color couscous
Zest of 1 lemon or lime
1/4 cup fresh lemon or lime juice
3 to 4 tablespoons olive oil
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
1 bunch cilantro, chopped

In a medium saucepan, bring water, pepper and chicken base to a boil. Stir in couscous; cover. Remove from heat and let stand for 5 minutes. Fluff couscous with a fork and cool for 10 minutes. In a large bowl, combine cooled couscous, lemon (or lime) juice and 3 tablespoons olive oil. Add zest, tomatoes, cucumber and cilantro. Toss to mix. Chill for at least 2 hours. Add more olive oil if needed. Season with salt and pepper, to taste.

Makes 6 servings