Toasted couscous salad
Delight in the flavors of toasted couscous salad, a savory masterpiece of balanced ingredients, textures, and aromas. Experience a burst of culinary bliss!
Ingredients:
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups couscous
- Kosher salt
- 1 1/2 cups cherry tomatoes, quartered
- 3/4 cup crumbled feta
- 1/4 cup rough chopped fresh Italian parsley
- 4 scallions, finely sliced
- 1 hothouse cucumber, seeded and chopped
- 1 small red onion, diced
Instructions:
- To make the dressing: Mix the vinegar, honey, mustard, and garlic in a big bowl. Slowly pour in the olive oil while whisking to create a light emulsion. Season with salt and pepper and put it aside.
- To prepare the couscous: Warm up the chicken broth in a saucepan over medium-high heat. In a separate large pot over high heat, place the couscous. Cook the couscous while stirring occasionally until it turns slightly brown and gives off a nice smell, approximately 5 minutes. Once ready, season the couscous with salt. Pour the warm chicken broth into the couscous and turn off the heat. Cover the pot and let it sit for 5 to 7 minutes. Uncover and fluff the couscous with a fork.
- Mix the diced vegetables with the dressing until well coated. Gently stir in the couscous and serve.
Summary:
- Calories: 2624 kcal
- Fat: 106 g
- Protein: 87 g
- Carbs: 339 g
- Potassium: 3001 mg
- Magnesium: 291 mg