Ingredients
-
14
-
1/4
-
10
-
1
-
1/2
-
1
-
1/4
-
1/3
-
8
-
1
-
3
-
3
-
-
-
Directions
Couscous Salad, Deliciously light summer salad I usually add grilled chicken at the end, to make a substantial work lunch I always add more lemon as well, as I love lemon This recipe is from a Sydney chef, Bill Granger, but I have changed it a bit Original recipe is to serve cold, I prefer it warm , This was like a no-fuss tabouli Super easy and just as tasty as tabouli I took the other reviewers advice and added oregano, cumin and garlic used 1 c couscous , Really enjoyed this It was simple, easy and I had everything on hand Thanks for posting we will make again
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring Broth and Water to Boil in a Medium Saucepan. |
|
2
Done
|
Remove from Heat. |
|
3
Done
|
Stir in Couscous. |
|
4
Done
|
Cover. |
|
5
Done
|
Let Sit For 5 Minutes. |
|
6
Done
|
Dressing: Whisk Sugar, Dijon Mustard, Lemon Juice, and Red Wine Vinegar Together. |
|
7
Done
|
Whisk in Olive Oil Slowly. |
|
8
Done
|
Transfer Couscous to a Large Bowl and Fluff With Fork to Separate the Grains. |
|
9
Done
|
Add Tomatoes, Cucumbers, Green Onion and Feta Cheese. |
|
10
Done
|
Add Dressing and Toss. |
|
11
Done
|
Serve at Room Temperature. |
