This recipe was inspired by a dish from a little tapas restaurant in Haleiwa, Hawaii called Mayas. I had it last summer and since that moment I haven’t been able to stop thinking about it! It’s the perfect fresh, light and flavorful side dish that everybody will love. You can make this salad ahead of time and store it in the fridge, making it a great recipe for all my meal preppers out there! Make sure to save this post Recipe details below
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Ingredients:
2 C Uncooked Israeli cous cous
2 1/4 C vegetable broth
1 shallot, finely diced
1 lemon, halved
1 Persian cucumber, diced
1/2 C red bell pepper, diced
1 C cherry tomatoes, halved
1 can chickpeas, drained & rinsed
1/4 C fresh basil, cut into thin strips
2 Tbsp fresh mint, cut into thin strips
3 Tbsp olive oil, separated
1 Tbsp white vinegar
2 cloves garlic, minced and separated
Pinch of salt and pepper
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Directions:
Heat 1 Tbsp olive oil in a medium pot over medium high heat. Add half of the chopped shallots, 1 clove of minced garlic and the dry cous cous. Toast for 3-4 minutes stirring often. In a separate pot, bring vegetable broth to a boil. Carefully Add the broth to the cous cous, stir and reduce heat to medium low. Add 1 tsp of salt and stir. Cover and let simmer for 10 minutes. Once cooked, transfer the cous cous to a large bowl and place in the fridge to cool. In a small bowl, whisk remaining 2 Tbsp of olive oil, juice of 1/2 a lemon, vinegar, the remaining 1 clove minced garlic, salt and pepper. Set aside. Prep & cut all veggies. Now time to assemble the salad! (It’s ok if the cous cous has not fully cooled at this point.)To the cous cous, add the remaining shallots, red bell pepper, cucumber, tomato, chickpeas, basil and mint. Squeeze juice of remaining 1/2 lemon on top. Pour dressing on top and stir until fully combined. Add salt and pepper to taste and serve!
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