Israeli Couscous and Quinoa Salad
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Description
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Ingredients
- 1 ⅔ cups chicken broth
- 1 cup pearl (Israeli) couscous
- ⅓ cup quinoa
- 2 tablespoons olive oil, or more to taste
- 1 ear fresh white corn, kernels cut from cob
- 2 spring onions, finely sliced
- 1 medium red bell pepper, chopped
- 1 tablespoon finely chopped flat-leaf parsley
- ¼ teaspoon garlic salt
- salt and ground black pepper to taste
Directions
- 1. Combine chicken broth, Israeli couscous, and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed, about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely, about 15 minutes.
- 2. Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn, spring onions, red bell pepper, parsley, garlic salt, salt, and pepper. Serve immediately or refrigerate until well chilled.
Nutrition Facts
serving: 6 cups
calories: 202.2 kcal
carbohydrates: 31.9 g
protein: 5.9 g
saturated fat: 0.8 g
cholesterol: 1.7 mg
sodium: 433.2 mg
fiber: 3.1 g
sugar: 2 g
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