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. —bitememore
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Ingredients
- Lemon Dijon Dressing
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1/4 cup
olive oil
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2 tablespoons
fresh lemon juice
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1 teaspoon
Dijon Mustard
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1 teaspoon
honey
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1/4 teaspoon
kosher salt
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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
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1 cup
roasted red peppers, diced
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2 cups
lightly packed baby arugula, chopped
-
3/4 cup
fresh mozzarella cheese, diced
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1 tablespoon
chopped fresh basil
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lemon slices, for garnish
Directions
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1) For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.
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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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