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Simple Tomato, Herb Israeli Couscous Salad (20 minutes)
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
Plant-Based
Servings
4
Ingredients
1x
2x
3x
For the salad:
2
cups
uncooked Israeli Couscous
2
cups
cherry tomatoes
halved
1
cup
sprouted mung beans
1/4
cup
green onion
finely chopped
1/2
cup
fresh dill
finely chopped
1/4
cup
fresh parsley
finely chopped
For the dressing:
3
tbsp
EVOO - Kalikori Extra Virgin Olive Oil
1
heaped tbsp dijon mustard
juice of one lemon
1
tbsp
water
dash of salt and pepper to taste
Instructions
In a medium sized pot cook your couscous as instructed - once cooked strain, rinse and set aside to cool a bit.
Into a large bowl combine the rest of your salad ingredients and set aside.
Into a jar add all your salad dressing ingredients and shake well.
Combine all components and toss till well coated.
Enjoy hot or cold.
Lasts in fridge up to a week!
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