Israeli Couscous and Quinoa Salad

Name: Israeli Couscous and Quinoa Salad
Cook time: 15 min
Yield: 6 cups
Cuisine: United Kingdom
Ingredients: 1\u2009⅔ 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

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.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

NUTRITION FACT

Per Serving: 202 calories; protein 5.9g; carbohydrates 31.9g; fat 5.8g; cholesterol 1.7mg; sodium 433.2mg.

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