Israeli Couscous and Quinoa Salad recipe

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Ingredients

1 ⅔ cups chicken broth
1 cup pearl (Israeli) couscous
⅓ cup quinoa
2 tablespoons olive oil, or more to taste
1 ear fresh white corn, kernels cut from cob
2 spring onions, finely sliced
1 medium red bell pepper, chopped
1 tablespoon finely chopped flat-leaf parsley
¼ teaspoon garlic salt
salt and ground black pepper to taste

Nutrition Info

202.2 calories
carbohydrate: 31.9 g
cholesterol: 1.7 mg
fat: 5.8 g
fiber: 3.1 g
protein: 5.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 433.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 cups

Recipe Note

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.

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