Israeli Couscous "Circle Salad"

  • Prep 20 min
  • Total 20 min
  • Servings 0

Ingredients

  • 1 cup Israeli couscous
  • 1 can chickpeas
  • 1 1/2 cups peas
  • 1/2 cup pine nuts
  • 1 package grape tomatoes
  • 1 package pearl mozzarella
  • 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 handful parsley
  • 1 small onion
  • 1 clove garlic

Steps

  • 1
    Bring salted water to a boil. Toast raw couscous in a dry frying pan until browned. Pour into boiling water and cook like pasta until tender. Strain.
  • 2
    Dice onion and garlic. Add the oil and onions to the frying pan and cook until onions are lightly browned. Add the garlic followed by the peas and cook 2 minutes while stirring. Add the vinegar to the pan and boil for 2 minutes. Remove from heat.
  • 3
    Mix the couscous with the pea mixture. Add the lemon juice, pine nuts, strained/rinsed chickpeas, and tomatoes. Mix well. Allow to cool.
  • 4
    Before serving, add the chopped parsley and mozzarella.

No nutrition information available for this recipe
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