RAINBOW CHOPPED SALAD WITH ISRAELI COUSCOUS

2014-08-03 19.06.37

VIBES: CHILDISH GAMBINO “URN”

Im not going to lie. I definitely just made this recipe up. After a few weeks of traveling, craft services, on set catering and mediocre room service, I was craving something really fresh. I had dinner recently at a really great Moroccan spot in Los Angeles, and have been obsessed with incorporating some of those flavors into my home cooking. Ive also been searching for meals to pack for long flights. Airport food is typically SO bad, and I travel often for my day job. It keeps well at room temperature and gets better overnight in the fridge. Leave out the feta cheese and its completely vegan.

RAINBOW CHOPPED SALAD WITH ISRAELI COUSCOUS

1 1/4 cup water

1 cup Israeli (pearl) couscous

Pinch salt for water

1/3 cup diced purple onion

1/3 cup diced green pepper

1/3 cup diced orange (or red) bell pepper

1/3 cup diced cucumber

1/3 cup feta cheese, crumbled

handful of chives, finely chopped

salt and black pepper to taste

VINAIGRETTE

4 TBSP red wine vinegar

1TBSP greek yogurt

Juice of one lemon

1/4 cup olive oil

1 tbsp honey

pinch of salt and pepper

Boil water, add salt and couscous. Cover, reduce to simmer for about 8 minutes (or cook according to package directions) Remove from heat and let cool thoroughly.

Meanwhile chop all vegetables, set aside.

Combine vinaigrette ingredients in a blender and whirl until emulsified, or you can also whisk the ingredients together by hand.

Assemble salad by combining, cooled couscous, chopped veggies and vinaigrette. Top with crumbled feta and chopped chives. Add salt and pepper to taste. Serve immediately or chill in fridge.

 

 

 

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