Summer Israeli Couscous Salad

Recipe adapted from and with thanks to Giada De Laurentiis via 365 Days Of Baking

📊 Sedang 👁️ 7 dilihat
👨‍🍳 Mulai Masak
Summer Israeli Couscous SaladFoto: Barefeet In The Kitchen

Bahan-bahan

6 porsi
  • Dressing Ingredients:
  • 1/3 cup olive oil
  • 2 tablespoons white or traditional balsamic vinegar
  • 1 1/2 teaspoons paprika or smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 cup Israeli or pearl couscous
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 2 cups packed baby spinach (roughly chopped)
  • 2 cups packed arugula
  • 16 -20 ounces grape tomatoes (halved)
  • 6 mini bell peppers (thinly sliced or 1 large pepper, thinly sliced)
  • 8 button or crimini mushrooms (thinly sliced)
  • 1/2 cup chopped Italian parsley
  • 1 pound cooked chicken (sliced very thin or chopped small, 2-3 cups worth)
  • 4 ounces crumbled feta cheese (optional)

Langkah-langkah

  1. Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the olive oil. Add the couscous and cook until fragrant and golden, stirring frequently, about 5 minutes. Add the water and salt and cover with a lid. Reduce heat and simmer until water is absorbed, about 10 minutes.

  2. In a large bowl, combine the spinach, arugula, tomatoes, peppers, mushrooms, parsley, and chicken. Pour the dressing over the cooked couscous in the saucepan and stir to combine. Pour the warm couscous over the salad and toss to combine and slightly wilt the greens. Sprinkle with feta, if desired. Enjoy!

Estimasi Nutrisi

Makronutrien

Kalori537
Sumber: Barefeet In The Kitchen

⭐ Beri Rating

☆☆☆☆☆

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