LIVE

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.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
6
Yield:
6 cups
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Substitute vegetable broth for the chicken broth if desired.

Nutrition Facts

202 calories; protein 5.9g; carbohydrates 31.9g; fat 5.8g; cholesterol 1.7mg; sodium 433.2mg. Full Nutrition
Advertisement