I love this light couscous salad — it doubles as a side and can be the main meal which I do very often! This is truly one of my favorites to wipe up and add different ingredients every time I make it!
Prep time: 10 mins
Cook Time: 11 mins
Total Time: 21mins
Yields: 6-8 servings
1 1/2 cups dried Israeli couscous, also called pearl couscous
1 tablespoon butter
3 cups low-sodium chicken stock/broth
1 medium English cucumber, diced
1 cup cherry tomatoes, diced in half
¼ cup julienned fresh Basil
¼ cup Kalamata olives
¼ cup Craisins
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon agave
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
In a medium sauce pan add 1 tablespoon butter until melted on Med/High heat. Add couscous and toast for 3-4 min, stirring every minute to toast the couscous and wake it up. Add the 3 cups of chicken stock/broth and bring to a boil. Turn burner down to medium heat (5) and cook until tender 10-11 minutes. Immediately scoop into a bowl and throw in the fridge to help cool it down faster.
In a small mason jar add the oil, mustard, agave, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper and shake to well combined. Add to the Couscous once the Couscous is cool a little bit and mix well till fully coated.
Dice up the cucumber, tomato, herbs, olives and craisins. Add them to the Couscous and mix well. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
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