Mediterranean Pilaf Salad
Makes 4 servings
INGREDIENTS
| 425 ml (4 cups) |
chicken broth |
| 225 g (8 oz) |
Israeli couscous |
| 30 ml (2 tbsp) |
olive oil |
| 30 ml (2 tbsp) |
red wine vinegar |
| 30 ml (2 tbsp) |
lemon juice |
| 5 ml (tsp) |
SIFTO Table Salt |
| 2 ml (1/2 tsp) |
ground black pepper |
| 250 ml (1 cup) |
red or yellow grape tomatoes, halved |
| 125 ml (1/2 cup) |
thinly sliced zucchini |
| 125 ml (1/2 cup) |
edamame, cooked, drained |
| 125 ml (1/2 cup) |
sliced black olives |
| 125 ml (1/2 cup) |
sliced red onion |
| 30 ml (2 tbsp) |
raisins |
| 30 ml (2 tbsp) |
chopped parsley |
DIRECTIONS
- Heat chicken broth to a boil in medium saucepan. Add couscous and 15 ml (1 tbsp) of the olive oil. Reduce heat to medium low; cover and simmer 12 minutes or until liquid is absorbed. Rinse with cold water; stir in remaining 15 ml (1 tbsp) of olive oil; chill.
- In large bowl, combine red wine vinegar, lemon juice, salt and pepper. Stir in couscous, tomatoes, zucchini, edamame, olives, red onion, raisins and parsley.
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