This fresh light Israeli couscous salad with tomatoes cucumbers olives spinach and herbs is drizzled with a tangy citrus dressing Serve by itself or alongside your favorite protein
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant
2 to 3 minutes. Add couscous and sauté until slightly toasted
2 to 3 minutes. Pour in chicken stock
increase the heat to high
and bring to a boil. Reduce the heat to low
cover
and 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
make the dressing: Whisk lemon zest and juice
oil
Dijon
salt
and pepper together in a small bowl.
Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers
spinach
tomatoes
olives
scallions
parsley
mint
and basil. Pour dressing over top and mix until all ingredients are coated.
