Lemon Couscous Salad With Macadamia Nuts - cooking recipe

Ingredients

1 1/2 cups couscous
2 cups boiling water
1 tablespoon sunflower oil
3 cloves garlic, minced
2 cups chopped broccoli
1/4 teaspoon dried dill
3/4 cup chopped celery
1 cup whole macadamia nuts
1/4 cup minced fresh parsley
1/2 pint cherry tomatoes, halved
6 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon salt

Preparation

Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
In 1 tablespoon oil in a small fry pan, saute the garlic, broccoli and dill.
Cover and cook on low to medium heat until just tender.
Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
Refrigerate at least 1 hour before serving.