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Israeli Couscous Salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
"Delightful Israeli couscous salad with vibrant veggies, fragrant herbs, and zesty citrus dressing, ideal for outdoor gatherings."
Ingredients:
  • 1 teaspoon extra-virgin olive oil
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 1 cup Israeli couscous, uncooked
  • 1.25 cups chicken stock
  • 2 medium Persian cucumbers, sliced
  • 1 cup chopped fresh spinach
  • 1 cup grape tomatoes, halved
  • 1 cup quartered black olives
  • 0.25 cup sliced scallions
  • 0.25 cup chopped fresh Italian parsley
  • 0.25 cup julienned fresh mint leaves
  • 0.25 cup julienned fresh basil leaves
  • 1 medium lemon, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • 0.5 tablespoon Dijon mustard
  • salt and ground black pepper to taste
Instructions:
  • Prepare the salad: Heat oil in a saucepan over medium heat and sauté shallot and garlic until soft and fragrant. Add couscous and sauté until slightly toasted. Pour in chicken stock, bring to a boil, then reduce heat, cover, and cook until couscous is tender and liquid is absorbed. Remove from heat and cool for about 45 minutes.
  • Prepare the dressing while the couscous cools: Combine lemon zest, lemon juice, oil, Dijon mustard, salt, and pepper in a small bowl and whisk together.
  • Complete the salad by transferring the cooled couscous to a serving bowl. Combine with cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Drizzle dressing over the top and toss until everything is evenly coated.

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