Crystal Margarine Recipes
Prep: 10 min
Servings: 5-6 side salads
Perfect for a hot summer’s night, this couscous salad can be whipped up in a flash, and is the perfect delicate side to any dinner. The earthy beets, fluffy couscous, and irresistible crunch from the walnuts make for the best fresh, yet satisfying, salad.
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ingredients
Couscous Salad
1 cup
couscous, dry
1/2 cup
beets, cooked in water, roughly chopped
1/4 cup
parsley leaves, chopped
1/4 cup
fresh dill fronds, chopped
1/4 cup
walnuts, roughly chopped
1/4 cup
Crystal margarine, melted and cooled
1
lemon, juiced
to taste
salt and pepper
directions
- Place couscous into a heat-proof bowl along with a generous pinch of salt and pepper.
- Meanwhile, boil a kettle full of water.
- Carefully measure 3 cups of just boiled water and add to the couscous. Stir, releasing any couscous from the bottom of the bowl. Cover with a lid, or plastic wrap and allow to sit for 10 minutes.
- After 10 minutes, remove plastic wrap and fluff with a fork.
- When couscous is completely cooled, add remaining ingredients and toss to coat. Serve immediately.
Chef’s Notes
- If you want to try something new, try this recipe with a Middle Eastern spice called za’atar, which you can find in specialty shops or larger grocery stores.
