Lemon Couscous Salad
User Reviews
5
Lemon Couscous Salad
Description
The Lemon Couscous Salad starts by cooking plain couscous with lemon juice, olive oil, and salt, then fluffing it with lemon zest to infuse fresh citrus aroma. The couscous is tossed with a dressing made from whole blended lemon, olive oil, salt, and sugar, which brings a smooth, tangy, and slightly sweet flavor. Lightly blanched asparagus and diced cucumber, yellow pepper, and sliced spring onions add crispness and color contrast.
Toasted slivered almonds introduce a savory crunch, while crumbled feta cheese offers creaminess and a salty note that balances the salad. The dish can be served warm or at room temperature, making it a versatile side or light main dish.
Preparation tips include massaging kale if using similar greens to soften texture and toasting almonds to deepen flavor. The dressing should be used in moderation to lightly moisten rather than saturate the couscous, ensuring the salad maintains a pleasant texture. The recipe suggests refreshing leftovers by briefly microwaving and cooling with an ice bath to maintain freshness.
Ingredients
whole lemon dressing
- 1 lemon organic; Meyer lemons work well, too
- 1 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp sugar
salad
- 10 ounces couscous plain (do not use a flavored variety
- 1/3 cup lemon juice
- 1 Tbsp olive oil
- 1/2 tsp salt
- lemon zest of 1
- baby asparagus handful, lightly blanched and chopped in 1 inch pieces
- 2 baby cucumber cut in small dice
- 1 small yellow pepper cut in small dice
- 1 bunch spring onions trimmed and thinly sliced, white and green parts (about 6
- 2/3 cup almonds slivered, toasted
- 3 ounces feta cheese crumbled
Instructions
Make the salad
- In a medium saucepan add 1 2/3 cups water, the lemon juice, olive oil, and salt. Bring to a boil, then add the couscous, stir, and take the pan off the heat. Cover and let sit for 5 minutes. Then add the lemon zest and fluff the whole pan gently with a fork to separate the grains.
- Add the couscous to a large salad bowl and gently toss with a little bit of the lemon dressing. The warm couscous will absorb that flavor. Set aside to cool for a few minutes.
- Add more dressing and toss with the asparagus, cucumbers, peppers, and onions. Serve topped with the almonds and crumbled feta cheese. Note: use enough dressing to moisten but not drown the salad. You'll have more dressing than you'll need..
Make the dressing
- Wash and dry your lemon. Slice off each end and discard. Cut the lemon into quarters and remove any seeds. Put the lemon quarters into a blender.
- Add olive oil, salt, and sugar and starting on low, blend the dressing. Slowly increase the speed to high and blend until smooth and you don't see any chunks of lemon rind. Taste the dressing to adjust the salt or sugar.
- Transfer to a jar and use right away or refrigerate until needed. You can make this ahead if you like, but bring the dressing back to room temperature before using, because the olive oil will solidify as it chills in the refrigerator.
Notes
- To toast almonds quickly, spread them on parchment and microwave on high for about 1.5 minutes until fragrant and golden.
- For reheating leftovers, sprinkle with water, cover with a damp paper towel, microwave for 2 minutes, and then cool rapidly in an ice bath to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 459mg | 19% |
| Potassium | 253mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 38mg | 42% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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