Do you love Israeli couscous as much as I do?! I can’t be stopped. It’s not technically part of #EatCleanAugust since it’s processed (and for those of you who are avoiding gluten it’s a no-go!), but the month is almost over and we’ll need some healthy recipes to ease us into incorporating some lightly processed foods into our diets. And I couldn’t imagine a better one to start with. Light, Summer-y, full of flavor and texture- this salad is a dream, I promise you’ll love it! xx- Sarah
- 1 cup Israeli couscous
- 2 cups green beans, chopped and ends removed
- 1 1/2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- 1 1/2 tablespoon red wine vinegar
- juice of 1 orange
- 1/2 teaspoon salt + more to taste
- fresh cracked pepper
- 1/4 cup almonds, rough chopped
- 1/2 cup mint, rough chopped
- Bring 1 1/4 cups of lightly salted water to a boil.
- Add 1 cup Israeli couscous to water and simmer for 8-11 minutes or until all water is absorbed and couscous is soft and chewy.
- Bring a medium pot of water to boil and add green beans, cooking for 3 minutes until bright green and tender.
- Using a fine mesh strainer thoroughly rinse couscous and add to a medium serving bowl with green beans.
- Place couscous and green beans in refrigerator for 10 minutes to chill.
- In a small mixing bowl combine garlic, olive oil, red wine vinegar, 1/4 teaspoon salt, juice of 1 orange with a round of fresh cracked pepper to taste.
- Combine couscous with tomatoes, mint, almonds and dressing to your preference. Add an additional 1/4 teaspoon of salt and mix well.
- Let salad chill if possible to absorb the flavors of the mint and dressing.
- Sprinkle with Maldon or another finishing salt before serving.