Israeli Couscous and Quinoa Salad

Israeli Couscous and Quinoa Salad

by Paula Rojas 1 year ago
0 (0)
15 minutes
202.2 kcal
31.9 g carbs
Share recipe
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. 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. 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