Lemony Mediterranean Couscous Salad
User Reviews
5
Lemony Mediterranean Couscous Salad
Description
Lemony Mediterranean Couscous Salad combines Israeli (pearl) couscous cooked until al dente in chicken broth and water with a fresh lemony dressing composed of extra virgin olive oil, fresh lemon zest and juice, minced garlic, Dijon mustard, honey, and seasonings. The salad includes sweet corn kernels cooked in the microwave, sliced baby spinach, crisp cucumber, red onion wedges, chopped tomatoes, and fresh herbs like cilantro and dill. The ingredients offer varied textures, from soft couscous to crunchy vegetables and herbs.
The dressing’s bright acidity and subtle sweetness complement the mild, nutty couscous and the crispness of the vegetables. The mixture is served chilled or at room temperature for a refreshing Mediterranean-style salad that works well as a side dish or light main course.
The recipe involves careful preparation of each component, like cooling the couscous with olive oil to prevent clumping and cooking corn in the microwave for convenience. Fresh herbs and lemon zest add aromatic complexity. The salad benefits from occasional stirring as it cools to maintain texture and prevent sticking.
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
- lemon finely grated zest from 1 medium-size
- 2 tablespoons lemon juice fresh
- 1 medium garlic finely minced, clove
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
For the salad:
- 4 ears corn fresh
- 8 cups spinach finely sliced, baby, 5 ounces
- 1 medium English cucumber halved (or quartered, if large) and sliced ¼-inch thick, seedless
- ½ red onion thinly sliced in wedges (optional, medium
- 2 tomato or 2 cups cherry or grape tomatoes, medium-size, cut in bite-sized pieces
- 1 cup cilantro or parsley, finely chopped
- ½ cup dill finely chopped fresh
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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