Your Daily Dish: Zesty Mediterranean Couscous Salad
If you’re looking for the perfect big bite, you’ve found it with each forkful of this lemony Israeli couscous salad. A super-easy recipe, this satisfying salad combines tender Israeli couscous (aka pearl couscous) with roasted red peppers, arugula, mozzarella and basil.
Lemon Dijon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp butter
2 garlic cloves, minced
1 ¾ cups Israeli (aka pearl) couscous
1 tsp lemon zest
3 cups chicken broth
1 cup roasted red peppers, diced
2 cups lightly packed baby arugula, chopped
¾ cups fresh mozzarella cheese, diced
1 tbsp chopped fresh basil
Lemon slices, for garnish
1) For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.
2) For the salad, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add couscous and lemon zest, cooking 3 minutes, until toasted and lightly browned, stirring often. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, until couscous is tender. Remove from heat and transfer to a large bowl, allowing to cool for 10 minutes. Stir in peppers, arugula, mozzarella and basil. Toss well and garnish with lemon slices.
Bite Me Bit: “Couscous – the food’s so nice they named it twice.” -Seth Rogan in ‘Pineapple Express’
Don’t have couscous on hand? This Caprese Orzo Salad, teeming with basil, tomatoes, garlic and bocconcini cheese, brings the Mediterranean to your bowl.
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.