Israeli Couscous and Quinoa Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 202 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.