Ingredients
- null 1 cup RiceSelect® Pearl Couscous
- null ¾ cup plain Greek yogurt
- null 2 green onions, chopped
- null ½ cup packed fresh parsley leaves
- null ½ cup packed fresh basil leaves
- null ¼ cup packed fresh mint leaves
- null ¼ cup packed fresh dill leaves
- null 2 Tbsp lemon juice
- null 2 Tbsp olive oil
- null 1 Tbsp Dijon mustard
- null 1 clove garlic
- null ½ tsp salt
- null ½ tsp pepper
- null ¼ bulb fennel, sliced (1 Tbsp fennel fronds reserved)
- null 4 oz French green beans, trimmed and blanched
- null 1 baby cucumber, sliced
- null 1 ripe avocado, halved, pitted, peeled and sliced
- null ½ cup microgreens
- null ½ cup feta cheese, crumbled
- null 2 tsp lemon zest
Instructions
- Prepare couscous according to package directions. Let cool completely.
- In blender, purée yogurt, green onions, parsley, basil, mint, dill, lemon juice, olive oil, mustard, garlic, salt and pepper until smooth.
- Smear some of the yogurt dressing onto bottom of serving platter. Toss remaining dressing with couscous, fennel, green beans and cucumber. Arrange salad on platter with avocado and microgreens. Top with feta, reserved fennel fronds and lemon zest.