Israeli Couscous with Red Peppers and Walnuts
Nothing is more refreshing to me than a nice big grain salad when it's warm out! Tangy, cool and crunchy, this salad is perfect for those scorching hot days or just for anytime you want a really delicious, light and healthy meal!
- 1-3/4 cups Israeli couscous
- 3 Green onions, sliced thinly
- Sea salt and freshly ground pepper, to taste
- 1/2 large Red pepper, diced
- 3/4 cup Corn kernels
- 1 large Carrot, diced
- 1/4 cup + 1 tbsp Red wine vinegar
- 1/2 cup Walnuts, finely chopped
- 1/2 cup Black olives, sliced
- Scant 1/3 cup Extra Virgin Olive oil
- Cook couscous according to the directions on the package, drain well and transfer to a large bowl.
- Make the dressing by whisking together the oil, vinegar, salt and pepper in a small bowl. Pour over the couscous while still warm and mix well.
- Add remaining ingredients and toss to coat. Taste for more salt and refrigerate a couple hours before serving.