Israeli Couscous Salad

Fresh vegetables, an abundance of fresh herbs, and Israeli couscous are topped with a tangy citrus dressing in this easy salad that's perfect for picnics and potlucks.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 342 Calories

Ingredients

• 1 cup chopped fresh spinach
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 medium shallot, diced
• 1 cup grape tomatoes, halved
• 1 teaspoon extra-virgin olive oil
• lemon, zested and juiced
• 1 cup Israeli couscous, uncooked
• 2 Persian cucumbers, sliced
• 1 cup quartered black olives
• 0.25 cup julienned fresh basil leaves
• 0.25 cup chopped fresh Italian parsley
• 0.25 cup sliced scallions
• 1.25 cups chicken stock
• 0.5 tablespoon Dijon mustard
• 0.25 cup julienned fresh mint leaves

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.