Almond Citrus Couscous
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Recipe Summary Almond Citrus Couscous
Refreshing side dish for warm months. To make this vegan, use vegetable broth!
Ingredients | Vegan Pasta Salad Recipes1 cup water1 teaspoon dried savory1 teaspoon dried parsley1 pinch crushed red pepper flakes1 tablespoon chicken bouillon granules½ cup pearl (Israeli) couscous1 lemon, zest grated½ cup toasted slivered almonds½ cup chopped celery⅓ cup chopped onion½ tomato, seeded and chopped1 tablespoon olive oilsalt and black pepper to tasteDirectionsBring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.Info | Vegan Pasta Salad Recipesprep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
3
Yield:
3 servings
TAG : Almond Citrus CouscousSalad, Pasta Salad Recipes, Vegetarian Pasta Salad Recipes,
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