Texas de Brazil Copycat Couscous Salad with Asparagus and Cranberries
Texas de Brazil Copycat Couscous Salad with Asparagus and Cranberries
Ingredients
For the Couscous
- 1 1/2 cups chicken broth
- 1 cup couscous, uncooked
For the Salad
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup asparagus, blanched and finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup chickpeas, rinsed and drained
- 1/4 cup dried cranberries
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring the chicken broth to a boil in a small saucepan. Once boiling, remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork and set aside to cool completely.
⏱️ 10 min
- 2
While the couscous is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled couscous, diced red bell pepper, yellow bell pepper, blanched and diced asparagus, red onion, chopped fresh parsley, chopped fresh mint, rinsed chickpeas, and dried cranberries.
⏱️ 5 min
- 4
Pour the prepared dressing over the couscous and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the couscous salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 6
Before serving, give the salad another gentle toss and adjust seasoning if necessary. Serve chilled.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Texas de Brazil Copycat Couscous Salad with Asparagus and Cranberries
For the Couscous
- 1 1/2 cups chicken broth
- 1 cup couscous, uncooked
For the Salad
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 cup asparagus, blanched and finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup chickpeas, rinsed and drained
- 1/4 cup dried cranberries
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring the chicken broth to a boil in a small saucepan. Once boiling, remove from heat and stir in the couscous. Cover the saucepan and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork and set aside to cool completely.
⏱️ 10 min - 2
While the couscous is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled couscous, diced red bell pepper, yellow bell pepper, blanched and diced asparagus, red onion, chopped fresh parsley, chopped fresh mint, rinsed chickpeas, and dried cranberries.
⏱️ 5 min - 4
Pour the prepared dressing over the couscous and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate the couscous salad for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 6
Before serving, give the salad another gentle toss and adjust seasoning if necessary. Serve chilled.
⏱️ 3 min