Couscous and quinoa cooked in Massel are the foundation to this hearty salad. Dressing this salad with herbs and Massel make this over-the-top fabulous. Bonus, you can make it ahead and have to grab whenever you would like.
2 Massel 7's Chicken Style Stock Cubes
1/2 Massel Vegetable Ultracube dissolved in 20ml of boiling water.
2 cups water
3/4 cup pearl couscous (omit to make gluten-free)
1/2 cup quinoa, rinsed
3 tablespoons olive oil
11/2 tablespoons lemon juice
1 cup finely chopped herbs: mint, coriander/cilantro, parsley, dill
1/2 cup chopped fennel
1/2 cup finely chopped green onions
1/4 cup pistachios
Bring the water to boil with Massel 7’s Chicken Style Stock Cubes. Add couscous and quinoa.
Stir and cover, then turn off heat. Let stand for 20 minutes, without peeking or otherwise allowing heat to escape.
In a bowl, combine Massel Vegetable Ultracube broth, olive oil, lemon juice, herbs, fennel, green onions and pistachios.
When the time is up for the grains, uncover, flake couscous and quinoa, and then add to bowl. Toss all ingredients together.