Israeli Couscous Salad

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 3 мин

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.

   Около 10 мин

   Совет повара: 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.

   Около 15 мин

   Совет повара: 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.

   Около 3 мин

   Совет повара: 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.

   Около 2 мин

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.

   Около 1 мин

8. 8

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

   Совет повара: The salad tastes even better after chilling for a while.