LEMON HERB COUSCOUS SALAD
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! Click to...
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 lapanzaoliveoil.com.
Cooking tools:
- Microplane
- Colander
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Refrigerator
Ingredients
- 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)
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