20170523 110517
20170523 110517

Citrusy Couscous Salad

2 cups vegetable broth
2 cups Israeli-style couscous
1 bunch green onions, sliced thin
1 large yellow bell pepper, diced
10-15 basil leaves, shredded or sliced
2 large carrots, grated
1/2 cup crumbled feta (optional, skip for a vegan dish)
1 cup toasted pine nuts
1/4 cup lemon juice
1/2 cup olive oil
pepper to taste

Bring the broth to a boil. Stir in the couscous and simmer for 8-10 minutes (or follow package directions). Stir and transfer to a large bowl. Let it cool while you chop the vegetables.

Add the vegetables and basil leaves. Whisk together the lemon juice and olive oil with as much pepper as you like, and pour over the couscous, then mix through with a large spoon. Add the feta and pine nuts and mix again. Let the salad sit for an hour (or preferably overnight) in the fridge.

This recipe only takes about 20-25 minutes and makes enough to serve 8-10 people as a side-dish, and is awesome for potlucks (which is how the recipe came about). I also recommend eating it in a pita pocket with lettuce.

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