Ingredients
4
4 servings
- •1 teaspoon extra-virgin olive oil
- •1 medium shallot, diced
- •2 cloves garlic, minced
- •1 cup Israeli couscous, uncooked
- •1.25 cups chicken stock
- •2 medium Persian cucumbers, sliced
- •1 cup chopped fresh spinach
- •1 cup grape tomatoes, halved
- •1 cup quartered black olives
- •0.25 cup sliced scallions
- •0.25 cup chopped fresh Italian parsley
- •0.25 cup julienned fresh mint leaves
- •0.25 cup julienned fresh basil leaves
- •1 medium lemon, zested and juiced
- •3 tablespoons extra-virgin olive oil
- •0.5 tablespoon Dijon mustard
- •salt and ground black pepper to taste
Instructions
- Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
- While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
- Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.
Nutritional Facts
Per 4 servings
- Calories: 342
- Carbohydrate: 46g
- Fat: 16g
- Fiber: 6g
- Protein: 8g
- Sugar: 3g
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