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Israeli Couscous Salad with Herbs and Lemon
A vibrant and refreshing salad featuring pearl couscous, a medley of fresh herbs, crunchy vegetables, and a zesty lemon-dijon dressing. It's a versatile dish perfect as a side or a light main course.
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- 1.5 cups Israeli (Pearl) Couscous
- 2 cups Vegetable Broth
- 1 medium Cucumber(diced)
- 1 cup Cherry Tomatoes(halved)
- 0.5 small Red Onion(finely chopped)
- 0.5 cup Fresh Parsley(chopped)
- 0.25 cup Fresh Mint(chopped)
- 0.25 cup Fresh Dill(chopped)
- 3 tbsp Lemon Juice
- 4 tbsp Olive Oil
- 1 tsp Dijon Mustard
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black Pepper(freshly ground, or to taste)
- 1 can Chickpeas(15-ounce, rinsed and drained (optional))
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- 1
Cook the Israeli couscous according to package directions, using vegetable broth instead of water for extra flavor. Drain any excess liquid and let it cool slightly.
â±ïž 10 minutes - 2
While the couscous is cooking, prepare the dressing by whisking together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
- 3
In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, mint, and dill.
- 4
If using, add the rinsed and drained chickpeas to the salad.
- 5
Pour the dressing over the salad and toss gently to combine all ingredients. Taste and adjust seasoning if needed.
- 6
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
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- âFor a heartier salad, add grilled chicken, fish, or halloumi cheese.
- âFeel free to add other vegetables like bell peppers, zucchini, or corn.
- âThe salad can be made a day in advance; the flavors will deepen overnight.
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- Add crumbled feta cheese for a salty tang.
- Incorporate toasted pine nuts or slivered almonds for added crunch.
- A pinch of sumac can add an extra layer of lemony flavor.