Ingredients
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2 tablespoons (30 g) unsalted butter
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2 cups (340 g) Israeli couscous
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3 cups (700 ml) vegetable broth
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3 tablespoons (45 ml) olive oil
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2 tablespoons (30 ml) red wine vinegar
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2 teaspoons (10 g) Dijon mustard
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1 clove garlic, finely minced
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1 lemon, zested and juiced
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1 cup cherry tomatoes, halved
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1 yellow pepper, diced
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3 green onions, thinly sliced
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1/2 cup (25 g) finely chopped parsley
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1/2 cup (25 g) finely chopped fresh basil
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1/4 cup (25 g) finely chopped chives
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1/2 cup (130 g) soft goat cheese
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Kosher salt
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Freshly ground black pepper
Directions
- Melt butter in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until lightly toasted, about two to three minutes.
- Add broth, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, about for 10-15 minutes. Remove from heat and let sit covered, for five minutes
- Whisk together olive oil, vinegar, Dijon, garlic, lemon zest and juice. Season with salt and pepper. Add cherry tomatoes, yellow pepper, green onion, couscous, parsley, basil and chives and toss to combine.
- Dot with goat cheese and serve.
