Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, sweet and tangy couscous salad with nuts and vegetables. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Heat oil in Dutch oven or large saucepan over medium heat until hot. Pour the vegetable broth into a large saucepan, and bring to a boil.
Sweet and Tangy Couscous salad with nuts and vegetables is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Sweet and Tangy Couscous salad with nuts and vegetables is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sweet and tangy couscous salad with nuts and vegetables using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Sweet and Tangy Couscous salad with nuts and vegetables:
- Take 1 cup giant couscous
- Make ready 1/2 cup baby tomatoes
- Prepare 1/2 cup red onion finely chopped
- Make ready 1/2 cup cucumber cut in small pieces
- Make ready 1/2 cup coriander leaves chopped
- Take 1 apple finely chopped
- Prepare 1 carrot grated
- Prepare Few cashews
- Take Few sliced pistachios
- Make ready Few leaves of basil
- Take 1/2 fresh dill
- Take 1 teaspoon chilli flakes
- Take 2 tablespoon dressing sweet chilli and coriander
Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint.
Steps to make Sweet and Tangy Couscous salad with nuts and vegetables:
- Cook giant couscous and let it cool. - Add the rest of the ingredients and toss well. Refrigerate for one hour before serving.
Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Then fluff the couscous with a fork to lighten and break the small pieces of pasta apart. Once the vegetables are finished cooking, add the sliced sun-dried tomatoes and kalamata olives to the pan. Then add the basil, mint, and dried oregano.
So that’s going to wrap it up with this exceptional food sweet and tangy couscous salad with nuts and vegetables recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
