Lemon Herb Couscous Salad
Ingredients
- 1-1/2 cups Israeli pearl couscous
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon lemon zest
- 2 to 4 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium English cucumber
- 1 large tomato
- 1/2 cup herbs
- 1/4 cup walnuts
- 1/4 cup raisins
Directions
Bring a saucepan of salted water to a boil. Add Israeli pearl couscous (1-1/2 cups) and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a bowl, whisk the extra-virgin olive oil (1/4 cup), dijon mustard (1 teaspoon), honey (1/2 teaspoon), lemon zest (1 teaspoon), lemon juice (2 to 4 tablespoons), salt (1/2 teaspoon), and pepper (1/4 teaspoon). Add the drained couscous to the dressing and mix well.
Stir in the English cucumber (1 medium), tomato (1 large), herbs (1/2 cup) (any combination of fresh parsley, cilantro, basil, dill, or mint), walnuts (1/4 cup) (chopped, toasted) and raisins (1/4 cup). Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.