Our Favorite Lemon Herb Couscous Salad Recipe

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

What is Israeli Couscous? Israeli Couscous is a little different from what most of us think of when we hear couscous. It’s in the shape of small round pearls made from semolina flour and wheat and is very similar to pasta in its texture. In fact, you actually cook it in boiling water for about 10 minutes then drain. Easily use in place of rice, or even in place of pastas in soups or salads.

Since the couscous is warm, it soaks up all the flavor from the dressing. Speaking of the dressing, this is one of my go-to recipes. We love keeping this salad light and fresh, so our favorite dressing to toss the couscous in is a light lemony vinaigrette. It’s simple — and great to toss with warm veggies like carrots or as a light salad dressing. All you need is Dijon mustard, honey, lemon zest, lemon juice, and olive oil. Just whisk together until creamy, and then season with salt and pepper and you’re done.

Once the couscous is dressed, it’s up to you for what else you add – we love diced tomato, crisp cucumber, lots of fresh herbs, golden raisins, and crunchy walnuts.

This is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

OUR FAVORITE LEMON HERB COUSCOUS SALAD RECIPE

PREP : 10mins

COOK : 10mins

TOTAL : 20mins

Makes approximately 8 (1 cup) servings

INGREDIENTS

• 1 1/2 cups dried Israeli couscous, also called pearl couscous
• Salt and fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon finely grated lemon zest
• 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
• 1 medium English cucumber, diced
• 1 large tomato, diced
• 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
• 1/4 cup chopped walnuts, toasted
• 1/4 cup raisins, we love golden raisins

INSTRUCTIONS

Get the full instruction @inspiredtaste.net

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