Ingredients
⢠Finely diced shallot
⢠Chopped fresh parsley
⢠Chopped fresh dill
⢠Chopped fresh chives
⢠Capers (as much as you want)
⢠1 cup extra-virgin olive oil
⢠½ cup red wine vinegar
⢠¼ cup fresh lemon juice
⢠2 teaspoons honey
⢠Finely Minced Garlic to taste (I used a micro-place to finely grate the garlic)
⢠2 teaspoons salt
⢠2 teaspoons pepper
Preparation
Pour chicken broth into heavy sauce pan and bring to a boil. Stir in the Israeli couscous and cook according to package (8-10 min). Allow to cool slightly on a sheet pan before combining. Toss in small amount of olive oil to keep couscous from sticking together. Add the following to the couscous: ⢠Finely diced shallot ⢠Chopped fresh parsley ⢠Chopped fresh dill ⢠Chopped fresh chives ⢠Capers (as much as you want) Toss couscous with the red wine vinaigrette. Add as much as you like. The couscous tends to absorb it.
Red Wine Vinaigrette: ⢠1 cup extra-virgin olive oil ⢠½ cup red wine vinegar ⢠¼ cup fresh lemon juice ⢠2 teaspoons honey ⢠Finely Minced Garlic to taste (I used a micro-place to finely grate the garlic) ⢠2 teaspoons salt ⢠2 teaspoons pepper Note: The red wine vinaigrette recipe above makes enough for 2 packages of Israeli couscous. They come in 8.8oz bags.
