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Ingredients
| couscous: 1 1/2 cups |
| water: 2 cups (boiling) |
| sunflower oil: 1 Tbl |
| garlic: 3 cloves (minced) |
| broccoli (chopped): 2 cups |
| dried dill weed: 1/4 tsp |
| celery (chopped): 3/4 cup |
| macadamia nuts (whole): 1 cup |
| parsley: 1/4 cup (minced) |
| cherry tomatoes (chopped): 1/2 pt (halved) |
| lemon juice: 6 Tbl |
| olive oil: 6 Tbl |
| salt: 1/2 tsp |
Lemon Couscous Salad With Macadamia Nuts
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
7 serving(s)
Tags
- Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
- In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
- Cover and cook on low to medium heat until just tender.
- Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
- Refrigerate at least 1 hour before serving.