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VIDEORECIPE Classic Lemon Herb Couscous Salad Recipe
20 min
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It really doesn’t get much fresher than this. love this light salad — it doubles as a side, can be the main event or works well topped with grilled chicken or shrimp.With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts, and raisins.
20 min
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Ingredients
number of servings
8
- 11⁄2 cups dried Israeli couscous also called pearl couscous
- to taste Salt and fresh ground black pepper
- 1⁄4 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1⁄2 tsp honey
- 1 tsp finely grated lemon zest
- 2 tablespoon fresh squeezed lemon juice(depending on taste)
- 1 medium English cucumber(diced)
- 1 large tomato(diced)
- 1⁄2 cup coarsely chopped fresh herbs; use any combination of fresh parsley
- 1⁄4 cup chopped walnuts(toasted)
- 1⁄4 cup raisins
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Directions
1. Step
Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
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2. Step
While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
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3. Step
Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
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