israeli cous cous pasta salad
My betrothed is a case manager for a regional hospital in Northwestern Vermont. Their kitchen does a great job preparing healthy meals, some being low-sodium variety. This is a nice, refreshing recipe for summer. It was obtained from the hospital chef. The original recipe called for a sun-dried tomato vinaigrette dressing but the sodium level in store-bought brands were too high. I chopped marinated sun dried tomatoes from DeAllo brand which are only 10 Mgs sodium per 2/3 oz. Israeli Cous Cous is just tiny pasta balls, no sodium and the rest chopped veggies and oil and vinegar.
prep time
30 Min
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 2 cups israeli cous cous
- 2/3 - seedless cucumber, sliced and quartered
- 1 teaspoon fenugreek spice
- 1 - tomato, seeded and chopped
- 2/3 - small red onion, minced
- 2 tablespoons minced garlic
- 1/2 jar deallo brand sundried tomatoes, chopped
- 1 cup crumbled low-sodium goat cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- - fresh ground black pepper
How To Make israeli cous cous pasta salad
-
Step 1Bring a large pot of water to boil and place two (2) cups of dry Israeli Cous Cous in the boiling water. Cook for seven (7) minutes, then drain and run under cold tap water. Drain and refrigerate. -
Step 2Chop cucumber, tomato, onion, sun-dried tomato, and mince garlic. Add to the Cous Cous and stir. Add in the teaspoon of fenugreek spice. Add cup of crumbled low-sodium goat cheese.
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Step 3Blend 1/2 cup of olive oil and 1/4 cup red wine vinegar, pour over cous cous and stir. Add fresh ground black pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Pasta Salads
Category:
Salads
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
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