Recipes

... Couscous Salad

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Serves 4-6

Ingredients:

 

10 oz of couscous
Either cook in water with salt or use low sodium chicken broth for extra flavor, cook according to package directions. For extra flavor drop one or two cloves of peeled and pressed garlic in with the water/broth as it boils to bring extra flavor to the mix.
 
Dressing:
In a small bowl whisk together the following ingredients:
¼ cup lemon juice (hint: if you have meyer lemons, the juice will be milder)
1/3 cup extra virgin olive oil
1-2 teaspoons of lemon zest
1 teaspoon of honey
Kosher salt and freshly ground pepper to taste
 
1 medium red bell pepper, cleaned of core and seeds, small dice
4 scallions, cleaned and sliced, white and green parts
1 medium cucumber, peeled and seeded, medium dice
1 cup of cherry tomatoes, sliced in half
1 cup of snap peas, trimmed and cut in three pieces
1 medium carrot, peeled and shredded in large holes of box grater
2-3 stems of kale, cleaned and stemmed, sliced thinly across in a chiffonade
2 tablespoons fresh Italian parsley, chopped fine
2 tablespoons fresh oregano, chopped fine (or other fresh herbs you have on hand-basil is very good as well)
 
Preparation:

 

Place cooled couscous in a salad bowl, add vegetables and pour dressing over all, tossing lightly. Adjust seasoning if needed.
 
Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927