Dragon Salad - Couscous Summer Salad
Dragon Salad - Couscous Summer Salad is a lacto ovo vegetarian recipe with 6 servings. For $4.04 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 18g of fat, and a total of 530 calories. 4 people found this recipe to be yummy and satisfying. A mixture of couscous, salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Foodista. With a spoonacular score of 59%, this dish is pretty good. If you like this recipe, you might also like recipes such as Dragon Salad - Couscous Summer Salad, Dragon Salad - Couscous Summer Salad, and Summer Couscous Salad.
Diets
Ingredients
pepper
0.5 teaspoon
cherry tomatoes
2 pints
chicken broth
2.75 cups
extra virgin olive oil
0.25 cup
feta cheese
0.33333334 pound
flat leaf parsley
0.25 cup
mint
0.25 cup
garlic cloves
3 large
juice of lemon
2
kalamata olives
0.5 cup
salt
1 teaspoon
warm water
0.25 cup
couscous
2.25 cups
Cooking in Steps
-
1Preheat oven to 250 degrees Farenheit
oven -
2Halve tomatoes through stem ends ( from top to bottom, not across the middle) and arrange, cut side up, in one layer in a large, shallow baking pan.
tomato
baking pan -
3Add garlic to pan and roast in the middle of the oven until tomatoes are slightly shriveled around the edges, about 1 hour.Cool in pan on rack for 30 minutes, or until no longer hot.While tomatoes are roasting, bring the broth to a boil in a 3 qt. saucepan. Stir in couscous, let simmer in pan for about two minutes.Cover pan and remove from heat, let stand for 5-10 minutes (or, if you're using boxed couscous, just follow the cooking directions on the package).When couscous has cooled, run your (clean!) hands through it to break up any clumps.When garlic is cool enough to handle, peel it the garlic and using a small knife chop the garlic very finely.
couscous
tomato
garlic
broth
sauce pan
knife
oven
frying pan -
4Mix the garlic with the olive oil, warm water and the juice of one lemon in a small bowl or liquid measuring cup and whisk until combined.It's best to get this as well mixed as possible, for which I broke out my Mexican molcajete grinding bowl. But a blender or food processor would work just as well.
olive oil
garlic
juice
lemon
water
food processor
measuring cup
blender
whisk
bowl
