Food Lion Kitchen: Couscous Salad


Moroccan Couscous Salad                                                             Makes 9.5 (1/2 cup) servings

Food Lion Beans; garbanzo, canned

Garlic; raw

Onions; fresh

Oil; olive

Couscous; dry

1/3 cup

2 ¼ tsp

1/3 cup, chopped

½ tbsp + ¾ tbsp

¾ cup

Cook chick peas until tender; drain & set aside. (If using canned chick peas, remove from can, rinse, drain & set aside)

Dice your onion & chop garlic.

Using first measurement of olive oil, add to a pot over medium heat. Begin to sweat your onion & then add your chopped garlic. Cook until translucent. Add water to the pot & bring to just under a boil. Carefully add your couscous being mindful of the hot liquid. Remove from heat, cover & let sit for 5-7 minutes.

Fluff couscous with a fork to break up clumps. Transfer to sheet tray & cool.

Cucumbers; peeled, raw

Tomatoes; fresh, ripe, red

Food Lion Olives; black, CND, sliced

1 1/8 cup, chopped

½ cup, chop/slice

3 tbsp

Peel stripes around the cucumber, cut down the middle lengthwise, remove seeds with a spoon & then cut into a small dice.

Remove the core from the tomato & cut into a small dice.

In a bowl, add the cooled couscous, the diced cucumber, tomato & olives.

Food Lion Lemon Juice;can/bottled

Food Lion Pepper; black, ground

my essentialsSalt; table

Food Lion Cumin; ground

Food Lion Oregano Leaves; dried

3 tbsp

¾ tsp

½ tsp

1 1/8 tsp, whole

1 tsp

In a separate bowl, mix together second measurement of olive oil, lemon juice, salt, pepper, cumin, and then pour over the couscous mixture & toss to coat.

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