Summer couscous salad
Delight in the vibrant flavors of this summer couscous salad. Bursting with fresh seasonal vegetables and aromatic herbs, it's a refreshing dish perfect for picnics or as a light lunch option.
Ingredients:
- 1 cup Israeli Couscous
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 1/2 cups Low Sodium Chicken Broth
- 20 Cherry Tomatoes
- 1 Avocado
- 1/2 cup Basil
- 2 Clementine Oranges
- 1/2 Lemon
- 1 1/2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons Olive Oil
- 1 1/2 tablespoons Dijon Mustard
Instructions:
- Put water in a large pot on high heat. Bring it to a boil and then put in corn. Cook until soft, approximately 10-12 min. Take out from water and let it cool.
- While that's happening, in a small saucepan, pour in 1½ cup of chicken broth, along with pepper and garlic powder. Heat until it starts bubbling, then add couscous. Put on the lid, reduce heat to low and let it gently cook until it's tender but still firm to the bite, around 12 minutes.
- Prepare the dressing. In a small dish, extract the juice from the lemon and clementines. Combine with vinegar, oil and mustard. Beat together until everything is mixed evenly. Keep to the side.
- Cut the cherry tomatoes in half, dice the avocado, and roughly chop the basil. Stand the corn upright and slide a large knife along the side to take off the corn kernels.
- Combine corn, tomatoes, basil, avocado, and dressing with the couscous. Stir until everything is mixed together. You can now serve it immediately or keep it in the refrigerator to serve cold later.
Summary:
- Calories: 1443 kcal
- Fat: 55 g
- Protein: 41 g
- Carbs: 209 g
- Potassium: 3057 mg
- Magnesium: 231 mg