Couscous Salad with Creamy Roasted Garlic DressingAdd To My Recipes
1 large head garlic
1 and 1/2 cups water
1 cup Gefen Gluten Free Israeli Couscous, raw, cooked according to package directions
2 tablespoons Gefen Lite Mayonnaise
2 tablespoons Kedem Red Wine Vinegar
1/4 teaspoon Gefen Table Salt
1/4 teaspoon black pepper
3/4 cup chopped red pepper
1/4 cup ﬁnely chopped celery
Roast the Garlic
Peel outer skin from garlic head. Place garlic cut-side up in the center of a piece of heavy-duty aluminum oil. Fold foil over garlic, sealing tightly.
Bake at 350 degrees for one hour or until garlic is soft. Remove from oven. Cool for 10 minutes. Remove papery skin from garlic. Squeeze pulp from each clove into a bowl.
Prepare the dressing: In a separate bowl, combine mayonnaise with vinegar, salt, and pepper in a bowl. Stir well. Add garlic pulp. Stir well.
Combine couscous, red pepper, and celery in a bowl. Add mayonnaise mixture and toss well. Cover and chill for three hours.
Note: This recipe provided with permission from kosher.com
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