Mixed Salad with Couscous

Mixed Salad with Couscous

I can’t tell you how much I love Salads that have a great mix of textures. There is a whole lot of crunch from the Cucumbers and Cabbage and a bit of chew from the Couscous. It’s all complimented so well with the sweet tanginess of the Dijon Vinaigarette.

Serves 4

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Ingredients

1 cup (165g) Pearl Couscous uncooked ( I used a tricolor variety)

1 tsp (5g) Veggie Bouillon ( I used Better Than Bouillon Vegetable Base)

5 cups (100g) Arugula

1 1/2 cups (338g) Red Cabbage chopped

1 pint (280g) Cherry Tomatoes

1/2 Cucumber seeds removed, cut in half & sliced

2 Tbsp (10g) of Parsley chopped

2 Tbsp of (10g) of Dill chopped

1 Tbsp (5g) Chives chopped

Sweet Dijon Vinaigarette

1 Shallot very finely minced

1 Tbsp (15ml) of Dijon Mustard

2 Tbsp (10ml) of White Balsamic Vinegar

3 Tbsp of (15ml) of Olive Oil

1 tsp (5g) of Sugar

1-2 tsp (5-10ml) Water if needed to thin the dressing

Salt & Pepper to taste

Directions

1. Make the dressing by combining the Mustard, Sugar and Vinegar together and mix well. Slowly add in the Olive Oil and mix until emulsified or well combined without separation. If the dressing is too thick you can add a tsp of Water at a time to thin. Add in the Shallot and mix again. Set aside.

2.Cook the Couscous according package directions with the addition of the Veggie Bouillon added to the Water.

3. Add the Arugula, Red Cabbage, Cucumber, Tomatoes, Dill, Chives and Parsley to a large Bowl and toss well.

4. Allow the cooked Couscous to cool down until it’s just warm and add it to the Salad. Mix well.

5. Add in about half of the dressing and toss. Serve with remaining dressing on the side.