Spring Israeli Couscous Salad
Toasty, nutty pearl couscous is the perfect vehicle for crisp, green vegetables and a simple, fresh vinaigrette. A versatile, deliciously satisfying salad to have on hand for a quick lunch or side.
Ingredients
- 1 cup Israeli (pearl) couscous
- 4 cups water
- 10 snap peas, sliced thin
- 2 radishes, cut into matchsticks
- ½ cup edamame
- 2 green onions, sliced thin
- ¼ fennel bulb, finely diced
- 2 lemons, zested and juiced
- ¼ cup extra virgin olive oil
- 1 tbsp honey
- 1 tbsp parsley, chopped
- 5 mint leaves, torn or chiffonade
- 5 basil leaves, torn or chiffonade
Instructions
- Toast the couscous in a dry pan until golden and fragrant. Remove and set aside.
- Bring the water to a full boil a medium saucepan. Add a healthy pinch of salt, then the couscous. Give it a quick stir then turn the heat off and cover the pan. Let the couscous cook gently for 10-12 minutes, until al dente. Remove from heat and drain excess water. Spread couscous on a sheet pan to cool.
- Once cooled transfer to a bowl. In a separate smaller bowl, whisk together lemon, honey and olive oil. Add to couscous and stir to combine.
- Add the vegetables, herbs and edamame. Stir to combine and season with salt and pepper to taste.
Chef Tips!
Couscous is a great canvas for what you have on hand and in your fridge. Interchange or adjust to fit your tastes and what you have to use -- cherry tomatoes, thinly sliced asparagus or sweet peppers would all work well.
I like edamame for plant-based protein, but you could easily sub cubed feta or pearl mozzarella if desired.
Spring Israeli Couscous Salad
Toasty, nutty pearl couscous is the perfect vehicle for crisp, green vegetables and a simple, fresh vinaigrette. A versatile, deliciously satisfying salad to have on hand for a quick lunch or side.
Ingredients
- 1 cup Israeli (pearl) couscous
- 4 cups water
- 10 snap peas, sliced thin
- 2 radishes, cut into matchsticks
- ½ cup edamame
- 2 green onions, sliced thin
- ¼ fennel bulb, finely diced
- 2 lemons, zested and juiced
- ¼ cup extra virgin olive oil
- 1 tbsp honey
- 1 tbsp parsley, chopped
- 5 mint leaves, torn or chiffonade
- 5 basil leaves, torn or chiffonade
Instructions
- Toast the couscous in a dry pan until golden and fragrant. Remove and set aside.
- Bring the water to a full boil a medium saucepan. Add a healthy pinch of salt, then the couscous. Give it a quick stir then turn the heat off and cover the pan. Let the couscous cook gently for 10-12 minutes, until al dente. Remove from heat and drain excess water. Spread couscous on a sheet pan to cool.
- Once cooled transfer to a bowl. In a separate smaller bowl, whisk together lemon, honey and olive oil. Add to couscous and stir to combine.
- Add the vegetables, herbs and edamame. Stir to combine and season with salt and pepper to taste.
Chef Tips!
Couscous is a great canvas for what you have on hand and in your fridge. Interchange or adjust to fit your tastes and what you have to use — cherry tomatoes, thinly sliced asparagus or sweet peppers would all work well.
I like edamame for plant-based protein, but you could easily sub cubed feta or pearl mozzarella if desired.