Added to shopping list. Go to shopping list.
Ingredients45 m servings 108
Original recipe yields 6 servings (6 cups)
- 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.
You might also like
- Cook's Note:
- Substitute vegetable broth for the chicken broth if desired.
Per Serving: 108 calories; 5.6 12.6 2.7 2 431 Full nutrition