Balsamic Couscous and Veggie Salad

Balsamic Couscous and Veggie Salad

Serves 4-6 as a side dish

Ingredients for couscous:

1 Cup uncooked tri colored couscous

2 Cups chicken broth

2 Cloves minced garlic

½ Cup chopped yellow onion

½ cup fresh basil, rough chopped

2 T. Olive Oil

1 Cup snow peas, large chopped

4 Roma tomatoes, large chopped

1 Large carrot peeled. Continue to shave the entire carrot with a peeler.

Ingredients for dressing:

3 T. Balsamic Vinegar

2 T. Olive Oil

1 Teaspoon granulated sugar (or ½ packet Truvia or other sugar substitute)

Preparation:

In a medium saucepan heat 2 tablespoons olive oil. Add garlic and onion and caramelize until lightly browned.  Pour chicken stock, salt, pepper and couscous in pan. Bring to a boil. Once it is to a rolling boil cover pan and remove from heat. Let sit until broth is fully absorbed by couscous. Fluff with a fork.

Meanwhile chop basil, snow peas, tomatoes and peel and shave carrots. Set aside.

In a small bowl mix together 3 tablespoons Balsamic Vinegar and 2 tablespoons Olive Oil. Add sugar, salt and pepper.

In a medium bowl add cooked couscous, and veggies. Add dressing. Toss until coated evenly. Place in refrigerator until slightly cooled. Serve and enjoy!

*Recipe courtesy of Laura Muir