Ah, couscous. The food so nice, they named it twice! This whole grain is actually considered a pasta, but it is MUCH healthier than your average spaghetti noodle. Couscous is a great source of protein and dietary fiber, as well as essential vitamins and trace minerals.
This couscous salad recipe is healthy and full of flavor. Next time someone tells you healthy food doesn’t taste good, just put a spoonful of this in front of them, and you’ll win that debate pretty fast. 🙂
2 cups organic chicken broth
1 ½ cups couscous (cooked, rinsed and drained)
¼ cup extra virgin olive oil
½ tsp sea salt
⅛ teaspoon black pepper
6 organic green onions
2 tablespoons apple cider vinegar
6 organic radishes
2 stalks fresh parsley (to garnish)
Cook the couscous according to package directions using chicken broth in place of water. (Note: 1 cup of dry couscous makes 1 ½ cups of cooked couscous.) The couscous will seem sticky straight from the pot, but no worries, it won’t be sticky after it’s rinsed and drained!
In a large bowl, add olive oil, chopped onion, and apple cider vinegar; whisk until combined. Stir in the couscous, radishes and green onions. Add salt and pepper to taste and toss to combine.
Serve this salad right away or store covered in the refrigerator for later. If you prepare this salad the day before for an event, cover and chill the salad add fresh parsley.