Preparation
Heat 3 tablespoons of olive oil in a medium pot over medium heat.
Add the couscous and toast it for 4-5 minutes, stirring frequently, until fragrant and light golden.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 8-10 minutes until all liquid is absorbed.
Transfer the couscous to a large bowl and fluff it with a fork. Cool slightly.
Mince the garlic cloves and whisk together vinegar, lemon juice, garlic, oregano, mustard, salt, and black pepper in a small bowl.
Slowly whisk in 0.6 cup of olive oil until emulsified.
Toast pine nuts in a skillet over medium heat for 3-4 minutes until golden brown.
Mixing 人禽杂交18禁网站免费
Once couscous has cooled, add cucumber, tomatoes, roasted red pepper, olives, pepperoncini, and red onion.
Add half of the crumbled feta and half of the toasted pine nuts, and toss gently to combine.
Serving: 1g股市什么时候开盘: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 4gSodium: 600mgFiber: 4gSugar: 3g
Store leftover salad in an airtight container in the refrigerator for 3-4 days. Flavors will blend and improve.
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