We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.
1 1/2 cups dried Israeli couscous, also called pearl couscous
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 tablespoons fresh squeezed lemon juice
1/2 of a medium English cucumber, diced (about 1 cup)
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/3 cup raisins
1/4 cup chopped walnuts, toasted
Fresh ground black pepper
Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
While the couscous cooks, in a large bowl, mix the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, raisins and walnuts. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.