TRADER JOE’S INSPIRED BROCCOLI SLAW AND ISRAELI COUS-COUS SALAD MODIFIED INA GARTEN RECIPE Part 2

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Rating: 5
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Prep Time30minutes
Cook Time40minutes
Passive Time
people
Nutrition Facts
ISRAELI COUS-COUS SALAD MODIFIED INA GARTEN RECIPE Part 2
Amount Per Serving
Calories 347 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Sodium 407mg 17%
Potassium 277mg 8%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 4g
Protein 9g 18%
Vitamin A 21%
Vitamin C 72%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

For the second part of my  Broccoli Slaw plate here is the recipe for the Cous-Cous Salad.  This is delicious salad, served warm or cold and is based on Ina Garten’s Recipe. Add some veggies you love other than the ones in the recipe. The possibilities are virtually limitless.

ENJOY!

Oven-Baked Veggies

Ingredients

  • 1 large eggplant peeled and cut into small cubes
  • 1 large red bell pepper cut into small cubes
  • 1 large Yellow Bell Pepper, cut into small cubes
  • 1/2 large red onion diced
  • 1 Tbl. garlic chopped finely
  • 1/3 cup olive oil
  • 1 tsp. onion powder
  • 1 tsp. Oregano dried seasoning
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Directions

  1. Spray a foil-lined baking sheet with cooking spray. Top with veggies and toss with olive oil and seasonings. Bake in 425-degree oven for 30 to 40 minutes or until fork-tender. Set aside

Israeli Cous-Cous

Ingredients

  • 10 oz. Israeli Cous Cous, prepared according to package directions - substituting Low-Sodium Veggie Broth for the Water

Directions

  1. Prepare according to package directions but substitute low-sodium veggie broth for water. Cook and set aside.

Simple Dressing

Ingredients

  • 1 large lemon juiced
  • 1/3 cup olive oil
  • 1 tsp. salt

Directions

  1. In a small bowl whisk together lemon and seasonings. In a slow stream, while still whisking, add olive oil.

Add-Ins

Ingredients

  • 1/4 cup pine nuts toasted
  • 1/4 cup Sunflower Seeds toasted
  • 2 Tbl. cilantro leaves-finely chopped
  • 4 Tbl. basil leaves-finely chopped
  • 1 large heirloom tomato diced

Directions

  1. In a large bowl, combine cooked veggies, cous-cous and toss with dressing.
  2. Add remaining ingredients and gently toss.
  3. Can be served warm or cold.

Optional

Ingredients

  • 15 oz. garbanzo beans Drained and Rinsed

Directions

Roxanne Holland

By day, I work as a PR Specialist and Content Writer.

In my spare time, I make Artisinal Beauty Products and Vegan Food. With everything I do, I seek to embody the words "I Love You".

One thought on “TRADER JOE’S INSPIRED BROCCOLI SLAW AND ISRAELI COUS-COUS SALAD MODIFIED INA GARTEN RECIPE Part 2”

  1. Took ingredients I had around — cooked couscous in veggie bouillon, mixed in chopped roasted peppers and their liquid in lieu of the lemon dressing, threw in some white beans and part of a fresh red bell pepper for crunch. The earthiness and piquancy of the roasted pepper and the warmth of the dish made it delicious served off the stove, and I’m looking forward to trying it chilled & with other veggies, too. Thank you so much for sharing this! It will be a staple 🙂

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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