Simple Truth Organic Dijon Mustard Description
- Organically Grown. No Preservatives.
- Kosher
- USDA Organic
- Non-GMO
Certified organic by Quality Assurance International.
Simple Truth Organic products are formulated without genetically modified organisms (GMOs). The USDA's national organic program does not permit the use of ingredients made with GMOs in certified organic products.
Directions
Shake well. Refrigerate after opening.
Free Of
Preservatives, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrient Facts
Serving Size: 1 tsp (5 g)
Servings per Container: 68
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 115 mg | 5% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
Other Ingredients: Water, organic mustard seeds, organic vinegar, salt, organic turmeric, organic spices.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Israeli Couscous Salad with Lemon, Mint & Feta
Spring is in the air with this Israeli couscous salad. Israeli couscous (also known as pearl couscous) is actually a tiny, toasted pasta. Tender and slightly chewy, it makes a great base for this salad. Mix it with English peas, fresh spring asparagus and grape tomatoes. Fresh mint and lemon zest add brightness, and feta cheese brings a touch of tang. Toss it all together with a lemon vinaigrette for a mouthwatering, healthy meal that makes the soul sing of spring.
Israeli Couscous Salad with Lemon, Mint & Feta
Couscous salad
- 1 cup Israeli (pearl) couscous
- 1 cup shelled English peas
- 1 cup asparagus (cut into 1-inch pieces)
- ¾ cup cherry or grape tomatoes (halved)
- 2 Tbsp. mint (julienned)
- 4 oz. feta cheese (1/2 block)
- Zest of 1 lemon
Dressing
- ? cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 tsp. honey
- ½ tsp. grated garlic
- ½ tsp. oregano
- Salt to taste
- Pepper to taste
- In medium pot, bring 2 cups of water to boil.
- Add couscous and cook until al dente, about 10 minutes.
- To large mixing bowl, add drained couscous and set aside.
- Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.
- Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.
- Add asparagus to same pot with water still boiling and cook for about 2 minutes.
- Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water
- Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
- In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.
- To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.
- Mix in mint and lemon zest.
- Transfer to serving dish and top with feta cheese.
- Crumble feta cheese with serving utensils prior to serving.
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