Vegetable Couscous Salad
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WHAT YOU NEED:
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 |
DRESSING:
Juice from 1 lemon 1/3 cup apple cider vinegar 2 Tbsp olive oil 1-2 garlic cloves, minced 1-3 tsp Italian herb blend salt and pepper to taste |
METHOD:
DRESSING:
Place ingredients in a jar with a lid and shake well. Set aside.
SALAD:
Heat olive oil in a medium sauté pan, then add pearled couscous. Cook until the couscous is lightly brown. Add 2 cups of water to the pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the water is absorbed. Set aside to cool.
Meanwhile, dice cucumber, zucchini, bell pepper, 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 a jar with a lid and shake well. Set aside.
SALAD:
Heat olive oil in a medium sauté pan, then add pearled couscous. Cook until the couscous is lightly brown. Add 2 cups of water to the pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until the water is absorbed. Set aside to cool.
Meanwhile, dice cucumber, zucchini, bell pepper, 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.