Zesty Mediterranean Couscous Salad Recipe

zesty mediterranean couscous salad

If you're looking for the perfect big bite, you've found it with each forkful of this lemony Israeli couscous salad. A super-easy recipe, this satisfying salad combines tender Israeli couscous (aka pearl couscous) with roasted red peppers, arugula, mozzarella and basil.

ingredients

Lemon Dijon Dressing

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper

Couscous Salad

• 2 tbsp butter
• 2 garlic cloves, minced
• 1 ¾ cups Israeli (aka pearl) couscous
• 1 tsp lemon zest
• 3 cups chicken broth
• 1 cup roasted red peppers, diced
• 2 cups lightly packed baby arugula, chopped
• ¾ cups fresh mozzarella cheese, diced
• 1 tbsp chopped fresh basil


• Lemon slices, for garnish

directions

1. For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.



2. For the salad, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add couscous and lemon zest, cooking 3 minutes, until toasted and lightly browned, stirring often. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, until couscous is tender. Remove from heat and transfer to a large bowl, allowing to cool for 10 minutes. Stir in peppers, arugula, mozzarella and basil. Toss well and garnish with lemon slices.

---

“Couscous – the foods so nice they named it twice.”

— Seth Rogan in Pineapple Express

---

related recipes

No results found

share this recipe