Recipe #3930
Cheddar and Garden Vegetable Couscous Salad
| Preparation: | 20 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 2 min |
| Total: | 37 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 1/4 cups (310 mL) chicken broth*
- 1 cup (250 mL) couscous
- 1/3 cup (80 mL) Irresistibles white wine vinegar* or lemon juice
- 1/3 cup (80 mL) Irresistibles extra virgin olive oil*
- 1 large clove garlic, minced
- Pinch of sugar* (or to taste)
- 1 1/2 cups (375 mL) diced or diced Cheddar
- 1 1/3 cups (330 mL) diced, unpeeled English cucumber or mini-cukes
- 1 cup (250 mL) diced seeded tomato
- 3/4 cup (180 mL) diced green pepper
- 1/4 cup (60 mL) chopped green onions
- 1/4 cup (60 mL) chopped parsley or fresh dill
- Salt and pepper, to taste
Preparation
In a small saucepan, bring broth to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes.
Transfer to a large bowl, fluff with a fork and let cool 10 minutes.
Meanwhile, in a small bowl, whisk vinegar, oil, garlic and sugar. Set dressing aside.
To couscous, add cheese, cucumber, tomato, green pepper, green onions and parsley. Drizzle with dressing and toss well. Add salt and pepper to taste.
Suggestion
For a change of taste, use Canadian Colby, Monterey Jack or Brick.Or replace Canadian Cheddar with crumbled Canadian Feta and parsley with chopped fresh oregano.
Stir in 1/2 cup (125 mL) chopped black olives.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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