I love to have this type of salad on days I need something light. This particular recipe was made for 2 6-year olds that can be fussy about eating. I know they like Israeli Couscous so I played around with the other ingredients that I added.
I encourage to get your kids involved in the making of this. As someone who has bee teaching cooking to kids as young as 3 years old, I can honestly say it makes a difference when kids know what goes into their foods as well as participate in the process.
Check out the photos as well as the recipe below.
Cooking the couscous in the chicken broth.
I used about 2 tablespoons of EVOO to cook the onion. Feel free to 1 tablespoon instead. Remember to cook at a medium low heat.
Grated garlic for the dressing
Add about 3 tablespoons of red wine vinegar and 1 tablespoon EVOO to the garlic.
Add a pinch of salt.
And about 3 shakes of the ground mustard. Mix well and set aside.
Waiting for the water to drain out of the cucumbers. Along with draining the water, it also gives cucumbers flavor. Of note, if ever making a cucumber sandwich, Please, always do this step. Not draining them makes way for a soggy sandwich.
After 10 minutes or so, wipe the cucumbers dry.
Most of the fruits will need to be chopped into fours or eights. The nice thing about cucumbers is that you don’t have to do one at a time.
Chop the grapes into eights.
All done. Gently mix everything well.
Makes me hungry looking at this again.