Israeli Couscous Salad Recipes
Make and share this Israeli Couscous and Corn Salad recipe from Food.com.
Recipe From food.com
Provided by dicentra
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
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Step 1. Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry …
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.
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Couscous: Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and …
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ISRAELI COUSCOUS SALAD RECIPE - FOOD.COM
Bring a large pot of water to a boil and salt it. Cook the couscous, stirring occasionally, until tender but not mushy. When it is ready, drain it well, rinse it very briefly with …
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In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside. Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water. In …
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