Israeli Couscous Salad

This easy Israeli couscous salad featuring pearl couscous, fresh veggies and herbs, and a tangy citrus dressing is perfect for picnics and potlucks.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 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 lemon, zested and juiced
• 1 medium shallot, diced
• 1 cup grape tomatoes, halved
• 1 teaspoon extra-virgin olive oil
• 1 cup Israeli couscous, uncooked
• 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
• 2 medium Persian cucumbers, sliced

Recipe Instructions

Step 1

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.

Step 2

While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.

Step 3

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.