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My review
Israeli Couscous and Quinoa Salad
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Pixelsicle
"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 108Original recipe yields 6 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Cook's Note:
- Substitute vegetable broth for the chicken broth if desired.