Ingredients
Scale
- 1 cup Cooked Israeli Couscous
- 1 Cup Dried Cranberries
- 1/2 Cup Pine Nuts
- 1 Cup Organic Cherry or Grape Tomatoes, halved
FOR THE DRESSING:
- 1/3 Cup Olive Oil
- 1 1/2 Organic Limes, juiced
- 2 Tablespoons Organic Scallions, minced
- 2 teaspoons Dijon Mustard
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Organic Cane Sugar
- Sea Salt and Freshly Ground Black pepper to taste
Instructions
- Cook the couscous according to the package directions. Fluff with a fork and add it to a large bowl
- Add the dried cranberries, pine nuts and scallions
- In a small bowl mix the ingredients for the dressing and whisk to combine. Taste and season with salt and pepper if necessary
- Pour over the couscous and stir to combine
- This salad can be eaten at room temperature or served cold