Ingredients

• 2 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, peeled and crushed
• 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
• 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan
• 1/4 cup chopped fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Zest and juice from 1/2 large lemon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps.
2. In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil.
3. For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss until the couscous is coated.