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Israeli Couscous "Circle Salad"

  • Prep 20 min
  • Total 20 min
  • Servings 0

A pasta salad that gets its name from its round ingredients. MORE + LESS -

The Food in My Beard
May 11, 2017

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

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • As springtime approaches, my mind wanders with pasta salad ideas. That’s right, for some reason pasta salad says spring to me. It’s the perfect thing to bring to a BBQ or picnic of any sort, everyone loves it, and the possibilities are endless once you get past that mayo-laden variety that's so common. When developing recipes, I usually start with flavor combinations. Sometimes, however, I like to start with texture ideas, colors – or in this case, shapes. There is something very interesting about a bowl of food with 5 different ingredients that all have the same shape and texture. This circle salad is filled with tasty round food. This is a super flavorful and healthy pasta salad that would be impressive at any picnic!

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