Cooked - Summer Couscous Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Couscous Salad

6.0

1 cup Israeli couscous (sometimes called pearl couscous)

1 ¾ cups stock or broth

1 pinch salt

3 tablespoons olive oil

3 tablespoons white wine vinegar

1 tablespoon honey (or maple syrup)

¼ teaspoon djion

1 teaspoon lemon juice

Zest of 1 lemon

Salt & pepper

1 large bell pepper (chopped; or 2 small)

1 ½ cups cherry tomatoes (cut in half)

1 long english cucumber (chopped)

¼ red onion (finely chopped)

½ cup fresh mint (chopped & loosely packed)

Cook Couscous - Combine the couscous, stock, and salt in a medium pot. Bring to a boil, cover, and cook for 10 minutes, or until all water has absorbed into the couscous. Run couscous under cold water and set aside to cool completely.
Vinaigrette - Shake up all ingredients for the vinaigrette including olive oil, white wine vinegar, honey, dijon, lemon juice, lemon zest, salt, and pepper.
Assemble - Toss the cooled cooked and cooled couscous with the vinaigrette and all remaining ingredients.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 101 weeks ago

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