This versatile couscous salad is a favorite of ours. It can be a side dish, a main course, or paired with grilled chicken or shrimp. It’s easy to prepare and can be made ahead of time!
Makes: 8 Servings | Preparation Time: 10 minutes
- 1 1⁄2 cups dried Israeli couscous (pearl couscous)
- salt & fresh ground black pepper
- 1/4 cup La Panza Extra Virgin Olive Oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 2 to 4 tablespoons fresh squeezed lemon juice (adjust to taste)
- 1 medium cucumber, diced
- 1 large tomato, diced
- 2 Tbsp. unsalted butter, cold and cut into pieces
- 1/2 cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
- 1/4 cup chopped walnuts, toasted
- 1/4 cup raisins (golden raisins preferred)
- Cook the Israeli couscous in a large saucepan of salted boiling water until tender, about 8-10 minutes. Drain and set aside.
- Over medium heat, toast the walnuts for about 5 to 10 minutes until golden brown.
- In a large bowl, whisk together the olive oil, Dijon mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the cooked couscous to the dressing and mix well.
- Stir in the diced cucumber, tomato, fresh herbs, toasted walnuts, and raisins.
- Taste and adjust seasoning with salt and pepper as desired. Enjoy the salad warm, or refrigerate it covered until cool, approximately 1 hour.