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Israeli Couscous and Quinoa Salad

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8

"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."
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Ingredients

45 m servings 108
Original recipe yields 6 servings (6 cups)

Directions

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  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.
  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.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts


Per Serving: 108 calories; 5.6 12.6 2.7 2 431 Full nutrition

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