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.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]