Couscous Salad Cups
Kealin
ingredients
Couscous Salad- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 cup uncooked couscous
- 1 cup shredded carrot
- 1/2 cup chopped green onions
- 1/2 cup diced English cucumber
- 1/2 cup diced plum tomato
- 1/2 cup Pomegranate-Orange Dressing (recipe follows)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 Boston lettuce leaves
- 1 cup fresh orange juice
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 teaspoons grated orange rind
- 2 teaspoons minced fresh rosemary
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 4 garlic cloves, minced
- 1/4 cup extravirgin olive oil
directions
Couscous Salad
- 1
Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
- 2
Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 3/4 cup couscous mixture into each lettuce leaf.
Pomegranate-Orange Dressing
Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined.
notes
Refrigerate dressing in an airtight container for up to five days; stir well before using.
Source: Kealin
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