Toasted Couscous Salad

Name: Toasted Couscous Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters cherry tomatoes, quartered; 473 milliliters couscous; 1 hothouse cucumber, seeded and chopped; 0 teaspoons Dijon mustard; 177 milliliters crumbled feta; 1 clove garlic, minced; 1 Tbsp honey; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 946 milliliters low-sodium chicken broth; 79 milliliters extra-virgin olive oil; 59 milliliters rough chopped fresh Italian parsley; 1 small red onion, diced; 2 Tbsps red wine vinegar; 4 scallions, finely sliced

Toasted Couscous Salad is a vegetarian main course. One portion of this dish contains about 21g of protein, 26g of fat, and a total of 650 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have garlic, wine vinegar, scallions, and a few other ingredients on hand, you can make it. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert.

Instructions

Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Garlic

Honey

Equipment you will use

Whisk

Bowl

Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt.

Ingredients you will need

Chicken Broth