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Welcome to Sophia's Kitchen!

Israeli Couscous Salad

Israeli Couscous Salad

3 carrots, julienned
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
6 fresh basil sprigs, chopped
3 tablespoon black sesame seeds
1 1/2 tablespoon nigella seeds
4 tablespoon Sophia Lemon Juice
2 tablespoon lemon zest

Cook the couscous in a large pot of salted boiling water until tender. Drain and rinse under running water until cool. Transfer to a bowl and coat with olive oil to prevent sticking. Add the rest of the ingredients and toss to combine. Set aside for 30 minutes before serving. 

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