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Thai Israeli Couscous Salad
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Thai Israeli Couscous Salad

Prep Time10 minutes
Cook Time15 minutes

Ingredients

  • 1 cup Israeli couscous
  • 2 bouillon cubes
  • 1 cup grated carrots
  • 2 scallions thinly sliced
  • 4 tablespoons dry roasted peanuts
  • Dressing Ingredients:
  • 3/4 cup coconut milk
  • 2 tablespoons red curry paste
  • 1/2 teaspoon lemongrass powder
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt

Instructions

  • Combine couscous, bouillon cubes and 3 cups of water in a saucepan. Bring to a boil and cook until tender, about 10 minutes. Drain, reserving a few tablespoons of the liquid.
  • Combine all of the dressing ingredients with 2 tablespoons of the reserved cooking liquid. Whisk well until thoroughly combined.
  • Add to couscous, with carrots and scallions. Add dressing and toss until well combined. Add peanuts and toss until thoroughly incorporated.
  • Serve chilled or at room temperature.
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