Israeli Couscous With Carrots, Peas, and Red Wine Vinegar

About the Recipe

Ingredients

Makes 2 Servings

1 1/4 c (300 mL) vegetable stock
1 c (173 mL) Israeli couscous
1 carrot, diced
1 stalk celery, diced
1/2 red bell pepper, diced
1/4 red onion, diced or 3 tbsp. diced shallot
3 tbsp (45 mL) chopped parsley
2 tbsp (30 mL) chopped fresh mint
1/4 c (36 g) peas
1/4 tsp (1.2 mL) ground cinnamon
3 tbsp (45 mL) red wine vinegar

Directions

1. Bring the stock to a boil.

   
   
   

2. Add the Israeli couscous and remove it from the heat. Stir the couscous until it absorbs all the stock and set it aside. Toss all the ingredients together and chill. 

   
   
   

Nutrition Facts