Mediterranean Salad With Israeli Couscous Food
MEDITERRANEAN SALAD WITH ISRAELI COUSCOUS
I was craving a non-mayo-based pasta salad with tons of veggies, so I kinda made this one up by combining a few other recipes I found. I've been on a big Israeli couscous kick lately, but this could probably be made with bowties or pretty much any pasta. Also, it would be great with any combination of veggies! Cook time doesn't include time to cook couscous.
Provided by AshS6013
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the couscous according to package directions. Set aside to cool for a bit.
- Mix the rest of the ingredients in a large bowl. Add the couscous and combine. Serve immediately or refrigerate for later.
Nutrition Facts : Calories 611.4, Fat 20.5, SaturatedFat 10.1, Cholesterol 53.5, Sodium 781, Carbohydrate 84.4, Fiber 8, Sugar 5.2, Protein 22.6
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- Heat a large saucepan or small pot of water over high heat and bring to a boil. Add the isreali couscous and cook according to package instructions. When the couscous is cooked through, or tender, drain off the water and rinse under cold water (this helps remove some of the sticky starch texture and chills the couscous).
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- To make the lemon-dill vinaigrette, place the vinaigrette ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a medium-sized heavy pot, heat two tablespoons of olive oil. Saute the couscous in the olive oil briefly until golden brown. Add 3 cups of boiling water (or the amount instructed on the package), and cook according to package. When ready, drain in a colander. Set aside in a bowl to cool.
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