Couscous Salad Recipe
Israeli couscous, red quinoa, sunflower seeds, scallions, and dried cranberries.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Couscous and Quinoa
In a medium pot, bring 2 cups of water to a boil. Add the Israeli couscous and red quinoa. Reduce heat to low, cover, and simmer for about 12-15 minutes or until the grains are tender. Drain any excess water and let cool.
- 2
Prepare the Vegetables
While the grains are cooling, chop the scallions finely. Set aside.
- 3
Mix the Salad
In a large bowl, combine the cooked couscous and quinoa, chopped scallions, sunflower seeds, and dried cranberries.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 5
Combine and Serve
Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
