Description
Discover the perfect recipe for a refreshing Couscous Salad that’s bursting with flavor and nutrients. Learn how to create this light and satisfying dish today!
Ingredients
- 2 cups dried pearl couscous, also called Israeli couscous, 8 ounces (225g)
- 1/4 cup vegetable oil (60ml)
- 1 teaspoon (5 ml) Dijon mustard
- 1/2 teaspoon (3 ml) honey, or more to taste
- 1 teaspoon (5 ml) finely grated lemon zest
- 2 to 4 tablespoons (45 ml) fresh squeezed lemon juice, depending on taste
- 1 medium English cucumber, diced
- 1 cup (240 ml) chopped tomatoes, 1 large tomato
- 1/2 cup (120 ml) coarsely chopped fresh herbs like parsley, mint, basil, dill, or a combination
- ¼ cup chopped nuts like almonds, toasted (30g)
- ¼ cup dried apricots, we love golden raisins (38g)
Instructions
- Prepare the couscous: Fill a large pot with water, add salt, and bring it to a boil. Pour in the couscous and cook it as directed on the package, which typically takes between 8 to 10 minutes. Once done, drain the couscous.
- Create the dressing: While the couscous is cooking, combine the oil, mustard, honey, lemon zest, lemon juice, half a teaspoon of salt, and a quarter teaspoon of pepper in a large bowl and whisk them together.
- Assemble the salad: Mix the hot, drained couscous with the dressing. Allow it to cool slightly for about 5 minutes, until it is warm to the touch.
- Incorporate the remaining ingredients: Add the diced cucumber, chopped tomato, fresh herbs, toasted nuts, and dried apricots to the cooled couscous. Taste and adjust the seasoning with additional salt and/or pepper if necessary. Serve either warm or chilled.
Notes
- For a richer flavor, try using toasted pine nuts or walnuts in place of almonds.
- Customize the salad with your preferred vegetables such as bell peppers or red onions.
- To enhance the sweetness, add more honey or substitute apricots with dried cranberries.
