Prep 50 mins
Cook 10 mins
From inspiredtaste.com: "We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors to marry and mingle, making for an even more delicious salad. One note, here. If you are planning to make ahead of time, keep the tomatoes and walnuts separate until you;re ready to serve. This way they will remain crisp."
- 1 1⁄2 cups israeli couscous
- 1⁄4 cup olive oil
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon honey
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest, finely grated
- 1 cup English cucumber, diced (about 1/2 of an English cucumber)
- 1 large tomatoes, diced
- 1⁄2 cup fresh herb, coarsely chopped (any combination of fresh parsley, cilantro, basil, dill or mint)
- 1⁄3 cup raisins
- 1⁄4 cup walnuts, toasted and chopped
- freshly ground salt and black pepper
- In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
- While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add cooked and drained couscous to a large bowl. Pour dressing over warm couscous; mix well.
- Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about 1 hour.