- 1 2/3 cups chicken broth
- 1 cup Israeli couscous
- 1/3 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
- 1/4 teaspoon garlic salt
- salt and ground black pepper to taste
- 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.
- 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.
07/30/2019
recipepes.com
sraeli couscous and quinoa salad, recipe
PT15M
PT1H
5
455 calories
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