Israeli Couscous Salad
Courtesy of recipetineats.com
Happy Summer! I hope it's been great so far for everyone, minus the insane heat we've all been experiencing it seems. It's kept us busy, which is why it's been a little slow on updates here on the blog (apologies)! Last night we hosted a BBQ for a good friend's birthday. I made a lot of my fan favorite recipes which are already posted, but this Israeli Couscous Salad was a new addition, and I loved it! It'll definitely be added to the rotation. This is another great way to get in a lot of vegetables in one dish! The recipe suggests serving it room temperature, which was yummy, but it's also great served cold. Enjoy!
Ingredients:
Couscous:
2 tsp olive oil
1 garlic clove, minced
1/2 small yellow onion, diced
1 1/2 cups Israeli couscous (dry)
1 1/2 cups chicken or vegetable broth
1 cup water
Salad Mixture:
2 cups cucumber, diced
8 oz cherry tomatoes, cut in half or quarters depending on the size
3 cups baby spinach
1/4 cup parsley, chopped
1/4 cup dill, chopped
Lemon Dressing:
2 tsp lemon zest
2 tb lemon juice
1/4 cup olive oil
1 tb dijon mustard
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
Directions:
I prepped the salad and the dressing before starting the couscous, but do this in the order you prefer. For the salad, combine all ingredients in a bowl. For the dressing, combine all ingredients in a jar. Shake until mixed. Set aside. For the couscous, heat the olive oil in a small saucepan or pot. Add the garlic and onion and saute over medium-high heat for approximately 1 minute. Add the couscous and simmer another minute, while stirring. Add the broth and the water, stir, and place the lid on the pot. Simmer on medium-low heat for 10-12 minutes. I had to push mine to medium heat. The couscous is ready when the liquid is absorbed. Take a fork and separate it and pour it into a large bowl to cool. Add the salad ingredients and dressing and mix to combine. Serve at room temperature or cold.
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