Israeli Couscous And Broccoli Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Thought I'd post this before I leave for the week end: Made this for a pot luck, well received. Israeli couscus cooks up like large tapioca size balls and is a pasta. Avialable most ethnic section of supermarkets. Read more . This salad is colorful and very tasty. Key lime juice does make a difference and more pungent than regular limes Ingredients:
1 cup israeli couscous |
1 head of broccoli, florets only, save stems for another use |
1 red apple ( skin on ) |
1 cup shredded or juliene carrots |
4 cherry tomatoes |
extra virgin olive oil |
key lime juice |
6 lemon verbena leaves ( or zest from grated lemon) |
salt and frssh cracked pepper to taste |
Directions:
1. Cook cuscous to pkg directions
2. Cook broccoli till crisp tender
3. In a large bowl add drained , rinsed and cooled couscus, broccoli florets, carrots, apples bite sized chopped, tomatoes cut up and chopped lemon verbena leaves ( or zest of lenon)
4. Add enough extra virgin olive oil and key lime juice to moisten.
5. Season with salt and pepper
6. Serve or let come to room temp if chilled
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