Couscous Salad
Ingredients
3 tbsp.
finely diced or roughly chopped matchstick-cut carrot
3 tbsp.
finely diced Minnesota Grown radish
3 tbsp.
rice vinegar
4 ½ tsp.
superfine sugar
- pinch
salt
- pinch
crushed red pepper flakes
¼ cup
plain Greek yogurt
3 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tbsp.
chopped fresh Minnesota Grown cilantro
1 tbsp.
chopped fresh Minnesota Grown mint
1 tbsp.
snipped fresh Minnesota Grown chives
1 clove
Minnesota Grown organic garlic, finely minced
½ tsp.
ground cumin
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 cups
cooked Israeli couscous, cooled
¼ cup
finely diced peeled and seeded Minnesota Grown cucumber
Directions
- In a small mixing bowl, toss carrot and radish with vinegar, sugar, and a pinch of salt and red pepper flakes; let stand for 30 min.
- While vegetables stand, whisk together yogurt, oil, juice, fresh herbs, garlic, cumin, salt and pepper in a small mixing bowl; set dressing aside.
- Drain vinegar mixture from carrot and radish mixture.
- In a large mixing or serving bowl, toss couscous with cucumber, carrot and radish.
- Add yogurt dressing; toss to coat.
Tasty Tip:
- This recipe can also be made with acini de pepe or orzo pasta instead.
Find It!
- Find Israeli couscous in the rice aisle.
