Description
A really light and delicious cold salad. You can use the vegetables shown here or get creative and add what you like, but the broth really is a must.
Ingredients
- 1 ⅔ cups chicken broth
- 1 cup pearl (Israeli) couscous
- ⅓ cup quinoa
- 2 tablespoons olive oil, or more to taste
- 1 ear fresh white corn, kernels cut from cob
- 2 spring onions, finely sliced
- 1 medium red bell pepper, chopped
- 1 tablespoon finely chopped flat-leaf parsley
- ¼ teaspoon garlic salt
- salt and ground black pepper to taste
Instructions
- Combine chicken broth
- Israeli couscous
- and quinoa in a saucepan. Bring to a low boil. Reduce heat to low and simmer until broth is absorbed
- about 10 minutes. Spoon into a large dish. Gently spread out and let cool completely
- about 15 minutes.
- Drizzle olive oil over couscous. Fluff with a fork until incorporated. Add corn
- spring onions
- red bell pepper
- parsley
- garlic salt
- salt
- and pepper. Serve immediately or refrigerate until well chilled.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6