Spring Israeli Couscous Salad
Looking for a tasty, make-ahead dish? Try this Israeli couscous salad packed with snap peas, herbs, and nuts, perfect for a light lunch or outdoor gathering.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Pot
- Spoon
- Colander
- Cutting board
- Chef's knife
- Serving bowl
- Refrigerator
- Wooden spoon
Ingredients
- 2 T minced shallots
- 1 t whole grain mustard
- 1 t honey
- Zest of one lemon plus 4 T juice
- 6 ounces good EV olive oil
- Kosher salt
- fresh ground pepper
- 2 cups Israeli couscous, also called Pearl couscous
- 4 cups chicken or vegetable stock
- 10 ounces snap peas, trimmed and cut into ½” segments
- 4 green onions, sliced, including both white and green parts
- 1 cup sliced almonds
- 1 cup raw pistachios
- 1 cup yellow raisins
- 1 large handful fresh mint, chopped
- 5 ounces fresh baby spinach (optional)
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