Blog 4 Our Favorite Lemon Herb Couscous Salad Skip to main content

Our Favorite Lemon Herb Couscous Salad


Our Favorite Lemon Herb Couscous Salad

PREP 10 mins COOK 10mins TOTAL 20mins

#Clean Lunches

ingredients


  • 1 1/2 cups dried Israeli couscous, also called pearl couscous
  • Salt and fresh ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon finely grated lemon zest
  • 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
  • 1 medium English cucumber, diced
  • 1 large tomato, diced
  • 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
  • 1/4 cup chopped walnuts, toasted
  • 1/4 cup raisins, we love golden raisins

DIRECTIONS

  1. Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  2. While the couscous cooks, in a large bowl, whisk 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.
  3. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

LENTIL BOLOGNESE

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r
Post a Comment
Read more

Homemade Healthy Tagalongs

INGREDIENTS 1 cup almond flour 2 Tablespoons melted coconut oil 2 Tablespoons maple syrup 1 teaspoon vanilla pinch of sea salt about 7 teaspoons peanut butter 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips) 2 teaspoons coconut oil INSTRUCTIONS Preheat oven to 350°F. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit. Melt chocolate chips and coconut oil in double boile
Post a Comment
Read more

Marry Me Chicken

Ingredients 1 Tablespoon Olive Oil 3-4 Large Chicken Breasts Salt Pepper 2 cloves Garlic (minced) 1 teaspoon Thyme 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice) 3/4 cup Chicken Broth 1/2 cup Heavy Cream 1/2 cup Sundried Tomatoes (chopped) 1/4 - 1/2 cup Freshly Grated Parmesan Cheese Fresh Basil Instructions Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.  Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.   Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.  Recipes Source :  Click Her
Post a Comment
Read more