Israeli Couscous Mediterranean Salad
Summer is just around the corner and a great time to try this delicious salad recipe. This Mediterranean Salad is made with Israeli Couscous, a versatile pasta, toasted on an open flame giving it a unique flavor. It absorbs moisture well, while remaining al dente. I love using it in Salads and it can also be served hot as a side dish to any meal.
1 Cup Israeli Couscous Dry
1 ¼ Cup Chicken Broth
1 14 oz Can Garbanzo Beans (Chick Peas)
½ Red Bell Pepper chopped in small squares
½ Orange Bell Pepper chopped into small squares
½ Cup Kalamata Olives
¼ Cup Chopped Fresh Flat Leaf Parsley
¼ of Red Onion finely diced
½ Fresh Tomato diced into small squares
¼ English Cucumber chopped into small squares
6 Ounces of Crumbled Feta Cheese
Dressing
½ Cup Extra Virgin Olive Oil
Juice of 1 Lemon
1 Teaspoon Dried Oregano
1 Teaspoon Honey
½ Teaspoon Salt (or to taste)
Putting it all together
Bring the broth to a boil, add the couscous, turn down the heat and simmer for about 8-10 minutes, stirring occasionally. When al dente, rinse with cold water to keep the pasta from further cooking. Chop all ingredients. Add the dressing ingredients in a small jar and shake vigorously to emulsify. Pour dressing over salad and mix. Enjoy!
