
Author Notes:
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.
Serves: 6
Ingredients
Lemon Dijon Dressing
-
1/4
cup olive oil
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2
tablespoons fresh lemon juice
-
1
teaspoon Dijon Mustard
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1
teaspoon honey
-
1/4
teaspoon kosher salt
-
1/4
teaspoon freshly ground black pepper
Couscous Salad
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2
tablespoons butter
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2
garlic cloves, minced
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1 3/4
cups Israeli (aka pearl) couscous
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1
teaspoon lemon zest
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3
cups chicken broth
-
1
cup roasted red peppers, diced
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2
cups lightly packed baby arugula, chopped
-
3/4
cup fresh mozzarella cheese, diced
-
1
tablespoon chopped fresh basil
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lemon slices, for garnish
In This Recipe
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.
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