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
