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Rainbow Israeli Couscous Salad

S Caron By

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When my editor mentioned Double Rainbow Week here on Tablespoon, I started thinking immediately about confections … I’ve made rainbow cupcakes several times to rave reviews and have fantasies of rainbow cookies and cakes.



But then we talked a little more and the idea to nix the food coloring in favor of a fabulous, savory double rainbow dish emerged. One that draws on natural colors to forge a fabulous rainbow dish … Like this Super Veggie Israeli Couscous with Blue Cheese.



And really, it’s not that surprising. Haven’t you heard that you should be eating your rainbow of fruits and veggies? Well when it comes to veggies, this salad delivers. Two colors of sweet bell peppers, lycopene-rich tomatoes, iron-rich broccoli and more. It’s delicious, and good for you.

Oh yum.

But this salad isn’t just about veggies. Built on Israeli couscous (my kids’ favorite!), it has a rich flavor thanks to the creamy blue cheese and sautéed garlic.

My kids and I ate this as a dinner (and again as lunch) and loved it.



If you make it, you can skip the red onions, if desired. They can be a little sharp tasting. And, if you want to boost the green quotient, add a handful or two of baby spinach.

Do you eat your rainbows?

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
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