- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 cups couscous
- 4 cups boiling water
- 1/4 cup olive oil
- 1/4 cup grapeseed or canola oil
- 2 tablespoons champagne vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon white miso paste
- 1 tablespoon honey (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 2 carrots, shredded
- 3 ribs celery, finely chopped
- 1 apple, cored and chopped
- 1 shallot, finely chopped
- 1 bunch green onions, chopped
- 1/2 cup fresh chopped parsley
- 1/4 cup fresh chopped mint
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1/2 cup crumbled feta cheese
Directions
Place couscous in a large heat-proof bowl; top with boiling water and cover. Let sit for 5 to 10 minutes, until water is absorbed. Remove lid and fluff with a fork; set aside.
Whisk together oils, vinegar, lemon juice, garlic, miso, honey, oregano, salt and pepper. Combine dressing with remaining ingredients, except feta cheese. Gently combine vegetable mixture with couscous and sprinkle with crumbled feta.
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