Lemony Mediterranean Couscous Salad
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5.0
36 reviews
Excellent
Lemony Mediterranean Couscous Salad
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This Mediterranean Couscous Salad combines pearl pasta, crisp cucumbers, juicy tomatoes, tender corn and ribbons of fresh spinach to create a healthy, delicious salad. A sunny lemon dressing and lots of fresh herbs take it over the top!
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Ingredients
For the couscous:
- 8 ounces Israeli couscous also called pearl pasta
- 4 cups chicken broth
- 4 cups water
For the dressing:
- ¼ cup extra virgin olive oil
- finely grated zest from 1 medium-size lemon
- 2 tablespoons fresh lemon juice
- 1 medium clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the salad:
- 4 ears fresh corn
- 8 cups (5 ounces) baby spinach finely sliced
- 1 medium seedless english cucumber halved (or quartered, if large) and sliced ¼-inch thick
- ½ medium red onion thinly sliced in wedges (optional)
- 2 medium-size tomatoes (cut in bite-sized pieces) (or 2 cups cherry or grape tomatoes)
- 1 cup finely chopped cilantro (or parsley)
- ½ cup finely chopped fresh dil
Instructions
For the couscous:
- In a medium-large pot, bring chicken broth and water to a rolling boil. Add couscous and return to a boil, then reduce to a steady low boil and cook for 7-8 minutes or until al dente.
- Drain well and transfer to a bowl. Drizzle lightly with olive oil and stir to combine. Set aside to cool. Stir occasionally to facilitate cooling and to keep the pasta from sticking together.
For the dressing:
- Combine all ingredients in a jar and shake well.
For the corn:
- Place the 4 ears of corn in the microwave and cook on high power for 6 minutes. Remove from microwave with a potholder or oven mitt and set aside until cool enough to handle.
- Cut about an inch off of the stalk end of the corn, then peel back the husks and silk from the top and discard. Pull off any remaining silk strings.
- Lay one ear of corn on a cutting board and, with a sharp knife, cut a strip of kernels off of one side. Place cut side down and continue to cut and rotate until all the corn is removed. Repeat with the other 3 ears of corn. Drizzle corn lightly with olive oil and set aside to cool.
For the salad:
- Combine all ingredients except the dressing in a large bowl. Toss to combine. Drizzle with 3-4 tablespoons of the dressing and toss again. Serve extra dressing at the table. Serve at room temperature.
Notes
- See Café Tips above for more detailed instructions and tips.
- Recipe adapted from Recipe Tin Eats.
Nutrition Information
Show Details
Serving
1cup
Calories
159kcal
(8%)
Carbohydrates
24g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
418mg
(17%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2370IU
(47%)
Vitamin C
20mg
(22%)
Calcium
44mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 159kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2370IU | 47% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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