Name: Israeli Couscous and Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chicken broth - 1 ⅔ cups; Pearl (Israeli) couscous - 1 cup; Quinoa - ⅓ cup; Olive oil, or more to taste - 2 tablespoons; Fresh white corn, kernels cut from cob - 1 ear; Spring onions, finely sliced - 2; Red bell pepper, chopped - 1 medium; Finely chopped flat-leaf parsley - 1 tablespoon; Garlic salt - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Israeli Couscous and Quinoa Salad

1. Chicken broth - 1 ⅔ cups

2. Pearl (Israeli) couscous - 1 cup

3. Quinoa - ⅓ cup

4. Olive oil, or more to taste - 2 tablespoons

5. Fresh white corn, kernels cut from cob - 1 ear

6. Spring onions, finely sliced - 2

7. Red bell pepper, chopped - 1 medium

8. Finely chopped flat-leaf parsley - 1 tablespoon

9. Garlic salt - ¼ teaspoon

10. Salt and ground black pepper to taste - ¼ teaspoon

How to cook deliciously - Israeli Couscous and Quinoa Salad

1. Stage

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. Stage

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.