Vegetable Couscous Salad
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What you need:
Dressing: Juice from 1 lemon 1/3 cup apple cider vinegar 2 Tbsp olive oil 1-2 garlic cloves, minced 1-3 Old World Italian Blend salt and pepper to taste Salad: 1 Tbsp olive oil 1 1/3 cups pearled Couscous 1-2 cup feta cheese, crumbled 2 cup cucumber, 2 cup zucchini 2 cup bell pepper 2 cup cherry tomatoes 1/2 cup sun dried tomatoes 1 cup chives, diced 1/4 cup basil, thinly sliced |
Method:
Dressing:
Place ingredients in jar with lid and shake well. Set aside.
Salad:
In a medium Sautee pan, heat olive oil, then add pearled couscous. cook until the couscous is lightly brown.
Add 2 cups of water to pan and bring to a boil.
Reduce heat to low and let simmer for 10 minutes or until the water is absorbed. Set aside to cool.
Meanwhile, dice cucumber, zucchini, bell pepper, and cherry and sundried tomatoes.
Finely mince chives and cut basil into thin slivers.
Place the vegetables and herbs in a large mixing bowl.
Once the couscous has cooled, add to bowl and mix.
Crumble the feta onto the salad, then pour dressing over top.
Gently toss to mix.
Chill for about 1 hour before serving.
Dressing:
Place ingredients in jar with lid and shake well. Set aside.
Salad:
In a medium Sautee pan, heat olive oil, then add pearled couscous. cook until the couscous is lightly brown.
Add 2 cups of water to pan and bring to a boil.
Reduce heat to low and let simmer for 10 minutes or until the water is absorbed. Set aside to cool.
Meanwhile, dice cucumber, zucchini, bell pepper, and cherry and sundried tomatoes.
Finely mince chives and cut basil into thin slivers.
Place the vegetables and herbs in a large mixing bowl.
Once the couscous has cooled, add to bowl and mix.
Crumble the feta onto the salad, then pour dressing over top.
Gently toss to mix.
Chill for about 1 hour before serving.