Page 21 - CookBook-2020-V14
P. 21
MEDITERRANEAN
COUSCOUS SALAD
INGREDIENTS INSTRUCTIONS
2 Tablespoons - Ambrosia® Extra Virgin Olive Oil To a large saucepan add the olive oil and heat over medium
2 Cups - Ambrosia® Israeli Couscous heat.
2 ½ Cups - Chicken broth, hot Add the couscous and toast, stirring often until golden, about
½ Teaspoon - Ambrosia® Sea Salt, Fine or to taste 7 minutes.
because there is salt in the broth Add the hot chicken broth and bring to a boil.
¼ Tablespoons - Freshly ground black pepper Reduce heat to medium low, cover and simmer for 12
½ Cup - Ambrosia® Kalamata Olives, Sliced minutes or until liquid is absorbed.
1 Cup - Ambrosia® Fire Roasted Red Peppers Strips Transfer to a large bowl until slightly cooled.
1 Cup - Ambrosia® Sun Dried Tomatoes, Julienne Add the salt and pepper.
1 Cup - Ambrosia® Quartered, Marinated Artichokes Use a fork to 'fluff' the couscous so they don't clump.
Add the olives, red peppers, sun dried tomatoes and
marinated artichokes and mix well to combine.
