Simple Tomato, Herb Israeli Couscous Salad (20 minutes)
Servings 4
Ingredients
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!
