Prepare the Herb Vinaigrette; set aside.
In a large saucepan over medium-high heat, add the chicken stock, salt, and thyme leaves; bring just to a boil. Stir in the couscous. Remove from heat, cover pot with lid, and let sit, approximately 5 minutes, until all the chicken broth is absorbed. Fluff the couscous with a fork and transfer to a large mixing bowl.
Gently stir in the chopped cucumber, 1 sliced green onion, and the prepared Herb Vinaigrette. Transfer to a serving bowl.
Grind the pink peppercorns over the top, sprinkle the sliced green onion over the top, and add a few mint leaves.
Makes 4 servings.
In a jar or bowl, whisk together the red wine vinegar, lemon zest, and lemon juice. Add the shallots, olive oil, and mint leaves.
Set aside for approximately 20 minutes to marinate the shallots.
Before adding to the Herb Couscous, either shake or stir the vinaigrette.
* Learn how easy it is to make homemade Chicken Stock - Basic Chicken Stock.
** You might also like to try fresh basil leaves instead of the mint.
Herb Vinaigrette Infused Couscous Recipe: https://whatscookingamerica.net/karencalanchini/herbcouscous.htm