Lemon Couscous Salad

Lemon Couscous Salad

The fragrance of fresh lemons and the bouquet of flavourful herbs come together for a refreshing and satisfying experience…

A lunch worth the anticipation…

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Lemon Couscous Salad

Prep Time: 20 minutes                   Cooking Time: 8-10 minutes
Number of Servings: 4

Salad Ingredients:

1 cup (250 mL) Israeli couscous
1/3 of an English cucumber, diced
¼ cup (60 mL) chopped green onions
1-2 celery stalks, thinly sliced

¼ cup (60 mL) chopped fresh herbs such as dill, flat-leaf parsley, or cilantro

Vinaigrette:

1 teaspoon (5 mL) Dijon mustard
1 ½ tablespoons (25 mL) fresh lemon juice
1 teaspoon (5 mL) honey
1 teaspoon (5 mL) lemon zest
3 tablespoons (45 mL) olive oil
Kosher or Sea salt; Freshly ground black pepper or lemon pepper

Garnish: Lemon zest; chopped fresh herbs

Method:

  1. In a medium saucepan, bring 5-6 cups of water to a rolling boil; add a generous portion of salt. Add couscous and cook until tender – 8-10 minutes (or as directed on the package).   Drain cooked couscous and give it a quick rinse of cold water; place in a large salad bowl.
  2. While the couscous is cooking, prepare vinaigrette: Whisk together the Dijon mustard, lemon juice, honey, and lemon zest; slowly drizzle in the olive oil. Season to taste with salt and pepper.
  3. Pour vinaigrette over the warm couscous and mix well.   Refrigerate until well-chilled.
  4. Just before serving, stir in cucumber, green onions, celery, and fresh herbs.
  5. Adjust seasonings to taste.   Garnish with some lemon zest and fresh herbs.

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Questions and comments are always welcome    alex@chilipeppersandpears.com

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