Couscous Salad Recipe

🧂 Ingredients

• 1 ½ cups dried Israeli couscous

  pearl couscous
• 1 medium English cucumber

  diced
• 1 large tomato

  diced
• 1/2 cup coarsely chopped fresh herbs

  parsley, cilantro, basil, dill, or mint
• 1/4 cup raisins

  golden raisins recommended
• 1/4 cup chopped walnuts

  toasted
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon finely grated lemon zest
• 2 to 4 tablespoons fresh squeezed lemon juice

  adjust to taste
• Salt and freshly ground black pepper

Instructions

• 1 Fill a large saucepan with water and bring it to a rolling boil. Season the
  water generously with salt before adding the couscous. Let it cook for 8 to 10
  minutes or until the grains are tender but still retain a slight chew. Drain
  well and set aside.
• 2 While the couscous is cooking, prepare the dressing. In a spacious mixing bowl,
  whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, 1/2
  teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Once the
  couscous has been drained, add it to the bowl with the dressing and stir until
  the grains are evenly coated.
• 3 Gently fold in the diced cucumber, chopped tomato, fresh herbs, toasted walnuts,
  and raisins. Mix well to ensure even distribution of ingredients. Taste and
  adjust the seasoning with additional salt and pepper if needed.
• 4 Serve immediately while warm, or cover and refrigerate for about an hour to
  allow the flavors to meld. If preparing in advance, store covered in the
  refrigerator for up to four hours. For longer storage, keep the tomatoes and
  walnuts separate until ready to serve to maintain their freshness and texture.

Nutrition Info