Description
A healthy, light, and flavorful couscous salad packed with veggies tossed in lemon oregano vinaigrette.
Ingredients
- FOR THE COUSCOUS:
- 2 cups Chicken Broth
- 1 box (10 Oz. Size) Plain Couscous
- FOR THE TOASTED HAZELNUTS:
- 1 cup Hazelnuts
- FOR THE VINAIGRETTE:
- 1 Large Lemon, Juiced
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 1 whole Chopped Cucumber
- ⅓ cups Extra Virgin Olive Oil
- FOR THE SALAD:
- 2 whole Chopped And Seeded Roma Tomatoes
- ¾ cups Pitted Halved Kalamata Olives
- ½ cups Chopped Red Onion
- ¾ cups Chopped Italian Flat Leaf Parsley
Preparation
For the couscous:
In a medium saucepan, boil chicken broth. Take off heat, pour couscous and stir. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
For the roasted hazelnuts:
In a small pan, roast hazelnuts for 5–7 minutes on medium heat. Chop and set aside.
For the lemon oregano vinaigrette:
In a liquid measuring cup, combine lemon juice, dried oregano, salt and pepper, and extra virgin olive oil. Whisk to combine and set aside.
For the salad:
In a large bowl, combine the couscous, tomatoes, cucumbers, onions, parsley, and 3/4 cup of the roasted hazelnuts. Pour the vinaigrette and toss to evenly combine. Transfer to a serving dish and sprinkle the remaining 1/4 cup of roasted hazelnuts. Serve immediately or at room temperature.
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