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Summer Salad with Israeli Couscous
We gave 600 samples of this flavourful salad away at the Perth Garlic Festival 2013. Everyone loved it!
1 Tbsp olive oil
2 Tbsp finely chopped fresh Lanark County garlic
1 cup Israeli couscous
1 ¼ cups boiling water
4 Tbsp extra virgin olive oil
3 cups cooked fresh corn
2 cups cooked chopped fresh green beans
1 cup raw, shelled fresh green peas
1 cup dried cranberries(optional)
1 cup chopped pecans (optional)
½ cup chopped green onions
½ cup chopped red onion
½ cup chopped cilantro
¼ cup chopped fresh dill
¼ cup chopped mint
Zest of 1 lemon
Juice of 1 lemon and 1 lime
Salt and pepper to taste
Heat 1 Tbsp of olive oil in a heavy medium pot.
Sauté garlic until fragrant and add couscous.
Stir another minute or two and add boiling water.
Cover and reduce to low.
Simmer 8 to 10 minutes or until couscous is al dente.
Cool on a tray.
Once cool, toss with 4 Tbsp extra virgin olive oil and set aside in a large bowl.
Toss with remaining ingredients, check for seasoning and serve.