This sweet and nutty blend of springtime flavors is the perfect accompaniment to your Mother’s Day brunch!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE SALAD:
- 1 cup Dry couscous
- 1-¼ cup Water
- 1 tbsp Olive oil
- ½ teaspoon Salt
- 1 cup Chopped strawberries
- 1 cup Chopped cucumber
- FOR SCREWING:
- ¼ cups Canola oil
- 2 tablespoons Honey Or Agave
- 2 tablespoons Red wine vinegar
- ½ teaspoon Dijon Mustard
- 1-¼ tsp poppy seeds
- ½ teaspoon Salt
- Fresh cracked black pepper, to taste
Preparation
To cook the couscous, bring the water to a boil with the olive oil and salt. Once boiling, add the couscous. Return to a boil and immediately remove the pan from the heat. Cover and let stand 5 minutes. After 5 minutes, fluff the couscous with a fork and refrigerate for at least 1 hour.
While the couscous cools, chop the strawberries and cucumber and set aside.
Make the vinaigrette by whisking all the ingredients and set aside until the couscous has cooled.
Assemble the salad by folding together the couscous, strawberries, cucumbers and dressing.
