Couscous Salad
Total time: 15 minutes
Couscous does not have to be dry and boring. It also doesn't need cooking which makes it the perfect fast food. Heat the stock, do a bit of chopping and you're done! Another dish that can help clean out the fridge.
Ingredients:
- 1/2 cup couscous, 90gr, 3.2oz
- 3/4 cup chicken broth, 170gr, 6oz
- 1/3 cup cherry tomatoes, 60gr, 2.1oz
- 1 rib celery, 50gr, 1.8oz
- 2 tbs snipped chives
- 2 tbs white balsamic vinegar, 32gr, 1.1oz
- 1 tbs good olive oil, 13.5gr, .48oz
- 1 1/2 tsp Dijon-style mustard, 7.5gr, .26oz
Instructions:
- Cut tomatoes in half.
- Chop celery.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Snip chives.
- Add chives, tomatoes and celery to couscous. Fluff gently with a fork to combine.
- Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
---------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/