Description
A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1 cup Israeli couscous, uncooked
- 1 ¼ cups chicken stock
- 2 Persian cucumbers, sliced
- 1 cup chopped fresh spinach
- 1 cup grape tomatoes, halved
- 1 cup quartered black olives
- ¼ cup sliced scallions
- ¼ cup chopped fresh Italian parsley
- ¼ cup julienned fresh mint leaves
- ¼ cup julienned fresh basil leaves
- lemon, zested and juiced
- 3 tablespoons extra-virgin olive oil
- ½ tablespoon Dijon mustard
- salt and ground black pepper to taste
Instructions
- Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant
- 2 to 3 minutes. Add dry couscous and saute until slightly toasted
- 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil
- then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed
- about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling
- mix lemon zest
- lemon juice
- 3 tablespoons olive oil
- and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
- Transfer cooled couscous to a serving bowl. Add cucumbers
- spinach
- tomatoes
- olives
- scallions
- parsley
- mint
- and basil. Pour dressing over top and mix to incorporate.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 4