We had this very quick “salad” for lunch today (no photo, I was starving….). The salad is vegan but I did add in substitutes that can be used.
Warm Couscous Salad
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 Tbsp agave syrup (or honey)
- 1 Tbsp diced dried onion
- 1 tsp dried parsley
- 3/4 tsp granulated garlic
- 1/4 tsp ground black pepper
- 1/4 tsp kosher salt
- 1 cup lower sodium vegetable broth (or chicken)
- 14 ounce bag C & W Ultimate Southwest Mix
- 1 cup couscous
In a medium glass mixing bowl whisk the dressing ingredients together, let sit for 30 minutes for the onions to rehydrate (you can chill the dressing if you like, it doesn’t need to be though – I made the dressing early and let it sit for a couple of hours in the refrigerator to meld flavors).
Bring the broth and vegetables to a boil in a medium saucepan, add in the couscous stirring well. Cover tightly and take off the burner, let sit for 10 minutes.
Fluff up and move to a large mixing bowl, toss with the dressing. Serve immediately or chill.