Israeli Couscous Salad with Broccoli and Shallots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Salad:about 2 cups or 300 grams whole wheat Israeli couscous1/4 cup extra virgin olive oil2 cups shallots, choppedsea salt, to tastefreshly ground black pepper, to taste3 cloves garlic, minced1 lb broccoli, cut into small florets2 cups grape tomatoes1/3 cup water1 (15 oz) can cannelini beans, drained and rinsed1/2 cup grated romano cheeseDressing:2 lg lemons, zested and juiced1/2 cup extra-virgin olive oil2 T honey2 tsp sea salt, divided1.5 tsp freshly ground black pepper, divided1 cup chopped fresh chives
For the salad: Bring 4 cups salted water to boil. Add the couscous and cook until tender but still firm to the bite, about 8-10 minutes. Place in a large serving bowl. In a large frying pan, heat the oil over medium high heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring occassionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for one minute. Add the water and scrape up the brown bits that cling to the pan, if there are any, with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the tomatoes, whole, and cook for one minute. Add the cannolini and cook for one minute, until warmed through. Transfer the mixture to the serving bowl. Add the romano cheese and toss with the couscous.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the couscous and toss until well coated. Season with the remaining 1.5 tsp salt and 1 tsp pepper and serve.
Serving Size: Makes 16 servings as a side, 12 as an entree.
For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth. Stir in the chives.
Pour the dressing over the couscous and toss until well coated. Season with the remaining 1.5 tsp salt and 1 tsp pepper and serve.
Serving Size: Makes 16 servings as a side, 12 as an entree.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 16.6 g
- Cholesterol: 5.3 mg
- Sodium: 376.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 6.4 g
- Protein: 8.6 g
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