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Kicked Up Tabbouleh with Israeli Couscous
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Description
Pasta salad with a wink and a nod to the Mediterranean. It’s packed with veggies, and is figure-friendly!
Ingredients
- FOR THE DRESSING:
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Apple Cider Vinegar
- ⅓ cups Extra Virgin Olive Oil
- 1 teaspoon Dijon Or Stone-ground Mustard
- 1 clove Garlic, Finely Minced
- ½ cups Basil Leaves, Loosely Packed
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- FOR THE SALAD:
- 1 cup Dry Israeli Couscous, Cooked Per Package Directions
- 1 cup Chopped Tomato
- 1 cup Diced Cucumber
- ½ cups Roasted Red Pepper, Julienned
- 1 cup Artichoke Hearts, Roughly Chopped
- ½ cups Sliced Black Olives
- 2 Tablespoons Capers
- 1 cup Loosely Packed Flat Leaf Parsley, Roughly Chopped
Preparation
For the dressing:
Place all ingredients in a blender or food processor, and pulse until well-combined.
For the salad:
While the couscous cooks, prepare all the vegetables. Place all vegetables, cooked couscous, and dressing in a large bowl, toss well, and chill for 1 hour before serving!
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