Our Favorite Lemon Herb Couscous Salad

How to make an easy and healthy couscous salad with an easy lemon cucumber herb vinaigrette. Jump to the easy Lemon Herb Couscous Salad recipe

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How to make a couscous salad with lemon, herbs and crunchy veggies

It really doesn’t get any cooler. We love this light salad – it makes a great side dish, can be an entree, or goes well with grilled chicken or Adam’s favorite shrimp. With lots of crunchy cucumber texture, sweet tomatoes, crunchy pecans and raisins, this is definitely one of our favorites.

You can even prepare it in advance. We love this salad so much, by the way, that we created a spin-off with orzo pasta. If you love this salad, check out our Lemon Orzo Pasta Salad with Cucumber and Olives.

Serve this salad warm or cold. Swap out or add your favorite fresh ingredients. We love crunchy cucumbers, tomatoes and golden raisins.The base of the salad is Israeli (or pearl) couscous.

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What is Israeli Couscous?

Israeli couscous is a little different than what most of us think of when we hear couscous. It comes in the form of small round balls made from semolina and wheat flour and is very similar in texture to pasta. Basically you cook it in boiling water for about 10 minutes and then drain it. It can easily be used instead of rice or even pasta in soups or salads. If you can’t find Israeli couscous, you can substitute a small form of pasta like orzo, or use regular couscous.

The secret of the tastiest salad

For the best and tastiest salad, add the dressing to the couscous while it’s still warm. We do the same with pasta salad and even potato salad.

Because the couscous is hot, it absorbs all the flavor of the vinaigrette. Speaking of dressing, this is one of my favorite recipes. We like to keep this salad light and fresh, so our favorite dressing for tossing couscous is a light lemon dressing. It’s easy and great for tossing with hot veggies like carrots or as a light salad dressing. All you need is Dijon mustard, honey, lemon zest, lemon juice and olive oil. Simply whip until creamy, then season with salt and pepper and you’re done.

When the couscous is ready, it’s up to you what you want to add – we love diced tomatoes, crunchy cucumbers, lots of fresh herbs, golden raisins and crunchy walnuts. [Here’s another couscous salad: Lemony Arugula Salad with Couscous, Cucumbers and Feta! The salad is simple, fast and tastes like it came from a fancy restaurant.]

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advice in advance

It’s delicious when eaten right away, but you can also prep the salad, cover, and refrigerate for up to 4 hours. This way, all the flavors come together and blend into an even more delicious salad. If you plan to make a day or two in advance, keep the tomatoes and nuts separate until ready to serve. This is how they stay crisp.

simpler salads

  • Fresh and light cucumber salad with a sweet and tangy vinegar dressing, some sugar and Dijon mustard.
  • Creamy Cucumber Salad has a tzatziki-inspired dressing made with Greek yogurt, vinegar, fresh lemon, garlic, and dill.
  • Lemon Prosciutto White Bean Salad is made with creamy white beans, hearty prosciutto, parmesan cheese, tangy arugula, and a rich lemon vinaigrette.
  • Quinoa salad is really good The ultra-flavorful and filling quinoa salad recipe is packed with superfoods.
  • Or try making your own salad dressing! Here’s our Caesar dressing recipe, a creamy blue cheese and my favorite honey mustard dressing.

Our favorite lemon herb couscous salad

  • PREPARATION
  • COOK
  • TOTAL

We love this light couscous salad – it makes a great side dish, can be an entree, or pairs well with grilled chicken or Adam’s favorite shrimp. With lots of crunchy cucumber texture, sweet tomatoes, crunchy pecans, and raisins, this is definitely one of our favorites. You can even prepare it in advance. Our tips are in the Notes section below.

Makes approximately 8 (1 cup) servings

Watch us at the recipe

will need

1 1/2 cups dry Israeli couscous, also known as pearl couscous

Salt and freshly 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 freshly squeezed lemon juice to 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 like golden raisins

addresses

    Bring a large pot of salted water to a boil. Add the couscous and cook until just tender, 8 to 10 minutes. drain.

    While the couscous is cooking, in a large bowl, whisk together the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

    Add cucumber, tomato, herbs, walnuts and raisins. For seasoning, taste and adjust salt and/or pepper as needed. Enjoy warm, or then cover and refrigerate until chilled, about 1 hour.

Advice from Adam and Joanne

  • If you can’t find Israeli couscous, you can substitute a small form of pasta like orzo, or use regular couscous.
  • To toast the walnuts, place them in a dry skillet over medium-high heat. Cook, stirring frequently, until the nuts are golden and fragrant, 5 to 10 minutes.
  • Go ahead – This salad is delicious to eat right away, but you can also prep the salad, cover, and refrigerate for up to 4 hours. This way, all the flavors come together and blend into an even more delicious salad. If you plan to make a day or two in advance, keep the tomatoes and nuts separate until ready to serve. This is how they stay crisp.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We’re assuming 1/4 teaspoon of added salt.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 cup / calories 219 / protein 5g / carbohydrates 29 grams / fiber 2 g / total sugar 4g / total fat 9 grams / Saturated Fatty Acids 1g / cholesterol 0 mg / sodium 160mg

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

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