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Strawberry Poppy Couscous Salad

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Level: Easy

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Description

This sweet and nutty blend of spring flavors is the perfect side for your Mother’s Day brunch!

Ingredients

  • FOR THE SALAD:
  • 1 cup Dry Couscous
  • 1-¼ cup Water
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Salt
  • 1 cup Chopped Strawberries
  • 1 cup Chopped Cucumber
  • FOR THE DRESSING:
  • ¼ cups Canola Oil
  • 2 Tablespoons Honey Or Agave
  • 2 Tablespoons Red Wine Vinegar
  • ½ teaspoons Dijon Mustard
  • 1-¼ teaspoon Poppy Seeds
  • ½ teaspoons Salt
  • Fresh Cracked Black Pepper, To Taste

Preparation

To cook the couscous, bring the water to a boil with the olive oil and salt. Once boiling, stir in the dry coucous. Return to a boil and then immediately remove the pot from the heat. Cover and let rest for 5 minutes. After 5 minutes have passed, fluff the coucous with a fork and chill for at least 1 hour.

While the couscous is chilling, chop the strawberries and cucumber and set aside.

Make the vinaigrette by whisking together all of the ingredients and set aside until the coucous is chilled.

Assemble the salad by folding together the couscous, strawberries, cucumbers and vinaigrette.

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