SUMMER COUSCOUS SALAD

SUMMER COUSCOUS SALAD

Serves 4-5

 

2 cups vegetable broth

1½ cups whole wheat couscous, uncooked

¼ cup extra virgin olive oil

⅓ cup red wine vinegar

¼ tsp crushed red pepper flakes

½ tsp salt

½ tsp paprika

⅛ tsp black pepper

6 green onions, white and green parts chopped

⅓ cup thinly sliced fresh basil or 1 Tbsp dried basil

1 pint cherry tomatoes, halved

Zest of 1 lemon

1 cup feta cheese

In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.

In a small bowl or liquid measuring cup, whisk together the olive oil, vinegar, red pepper, slat, paprika, and pepper. Set aside.

Add the chopped green onions, basil, tomatoes, lemon zest and feta cheese to the cooled couscous and toss. Pour the vinaigrette over the salad and stir or toss until combined. Serve chilled or at room temperature.

 

La receta auténtica del Couscous de primavera ,الكسكس بالفول الاخضر والدجاج

El cuscús una de las recetas más tradicionales de la cocina marroquí hoy nos vamos a ver la receta auténtica del couscous de primavera es el couscous con ...

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Posted by: ghost21 on Category: Salad

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