Israeli Couscous Salad

This is a great recipe to make ahead of time as the flavors meld together beautifully making the salad even more delicious.

Zucchini

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Asparagus

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INGREDIENTS

Israeli Couscous

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Vegetable Broth

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Bell Peppers

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Onion

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Balsamic Vinegar

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Mint and Basil

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Lemon Juice

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Dijon Mustard

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Salt and Black Pepper

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Make the dressing by combining all the vinaigrette ingredients in a small bowl.

1

Sauté the couscous in a saucepan over medium heat until lightly golden brown.

2

Add the broth and bring to a boil. Simmer until all the liquid is absorbed.

3

Season the veggies according to instructions, then grill them until tender.

4

Mix the grilled vegetables with the Israeli couscous and toss with the vinaigrette.

5

Serve and enjoy!

Don’t skip toasting the couscous in oil before simmering it. Toasting or sautéing the couscous adds a nice nutty flavor to the dish.

Tips from the chef

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