Israeli Couscous Salad

下ごしらえ

材料

作り方

手順

1. 1

   Bring the vegetable broth to a boil in a medium saucepan.

   約3 分

2. 2

   Add the Israeli couscous to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender.

   約10 分

   調理のヒント： Do not overcook the couscous; it should be al dente.

3. 3

   Remove the couscous from the heat and let it cool for 15 minutes, then fluff with a fork.

   約15 分

   調理のヒント： Cooling prevents the vegetables from wilting when mixed.

4. 4

   While the couscous cools, prepare the dressing by whisking together the lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl.

   約3 分

   調理のヒント： Adjust seasoning to your preference.

5. 5

   In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.

   約2 分

6. 6

   Pour the dressing over the couscous and vegetable mixture.

7. 7

   Toss gently to ensure all ingredients are well combined and coated with the dressing.

   約1 分

8. 8

   Serve immediately, or chill for at least 30 minutes for flavors to meld, optionally garnishing with crumbled feta cheese.

   調理のヒント： The salad tastes even better after chilling for a while.