Chilled Couscous Salad with Garlic Vinaigrette |
Created by Jenny
Monday, 28 January 2008
Description
This assortment of colorful diced vegetables with fluffy couscous is complemented by a garlic vinaigrette. Carrot, zucchini, bell pepper, and tomato all make for a delicious, chilled couscous salad!
Ingredients
- 1 ½ cup whole wheat couscous
- 1/3 cup (about 10) sun-dried tomatoes (not packed in oil)
For the Dressing: - 2 garlic cloves, pressed
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice
- 3 tablespoon balsamic vinegar
- 1 cup carrots, peeled and diced
- 1 cup zucchini, diced
- ½ cup red bell peppers, diced
- ½ cup red onions, diced
- ½ cup celery, diced
- salt and freshly ground black pepper
- 1 tomato, diced
Methods/steps
- Place the couscous in a pot and cover with 1 ¾ cups of boiling water (if using regular couscous instead of the whole wheat, use only 1 ¼ cups boiling water). Cover and set aside.
- Place the sun-dried tomatoes and ¾ cup of boiling water in a covered heatproof bowl.
- While the tomatoes soften, whisk together the dressing ingredients and set aside. Uncover the couscous and fluff it with a fork.
- Blanch the carrots in boiling water for 5 minutes, then add the zucchini and bell pepper, and blanch for an additional 3 minutes, until just tender. Drain well.
- Drain and chop the sun-dried tomatoes.
- In a large bowl, combine the couscous, sun-dried tomatoes, blanched vegetables, red onions, celery, and the dressing. Season with salt and pepper to taste.
- Chill for at least and hour. Add the diced tomato just before serving.
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Created by Jenny
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