Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1/2 tsp sea salt
- 1 Tbsp. chopped fresh mint
- 1/2 c. diced fennel
- 1/3 c. toasted pine nuts
- 1 Tbsp. za'atar (optional)
- 3 c. cooked Israeli couscous (use French if unavailable) Seeds from 1 pomegranate (substitute dry cranberries)
Direcciones
- In a large mixing bowl whisk together extra virgin olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add in couscous and gently incorporate dressing and couscous with a fork.
- Add in pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so which flavors can blossom.
- This recipe yields 4 to 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 109 | 89% |
| Total Fat 12.69g | 16% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 91mg | 3% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.31g | 0% |
| Protein 1.31g | 2% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
