Couscous Salad with a Zesty Lemony Dressing
- Heidi Licata
- Sep 1
- 2 min read
Whatever season it is a couscous salad is always a great addition to whatever meal is being served. It could go with a casual bbq or fine dining spread. So versatile to changing up with flavors and healthy.
This can be made 2 days ahead of time before serving this helps with time and actually melds the flavors so its even tastier.I hope you enjoy my Lemony Couscous salad recipe, perfect for September or like I said anytime.
Ingredients: 8 servings
2 cups Couscous, prepare as instructed on package
1 medium English Cucumber, washed, cut in small pieces
10-12 Variety Cherry Tomatoes, cut in half
1/2 cup Fresh Herb; Basil, Mint, coarsely chopped
1/4 cup Sweet onions. finely cut
1/8-1/4 cup fresh Lemon Juice
Grated lemon zest from 1 lemon
1 tsp Dijon Mustard
1-2 teaspoon Honey
1/4 cup Olive oil or Avocado Oil
1/4 cup Apple Cider Vinegar , more to taste
Sea Salt & Freshly Ground Black Pepper, to taste
Optional: Chopped Walnuts, Feta, dried Cranberries or Raisins, handful of each.
Instructions:
Make the Couscous set aside to cool in a mixing bowl
Make Dressing: Using a mason jar add the lemon juice, zest, dijon mustard , honey, olive oil or avo oil, apple cider vinegar put lid on and shake well, then again before pouring onto the couscous
Mix gentle the couscous, herbs, English cucumber, tomatoes, sweet onion, walnuts, raisins , sea salt & black pepper( if using feta add before serving)
Shake dressing and pour all over the Couscous salad, again gentle mix all ingredients together
Keep refrigerated until serving, good up to 5 days
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