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Spring Israeli Couscous Salad

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A tasty, make-ahead dish, this Israeli couscous salad is packed with snap peas, herbs, and nuts, perfect for a light lunch or outdoor gathering.

Ingredients

Scale

For dressing:

  • 2 T minced shallots
  • 1 t whole grain mustard
  • 1 t honey
  • Zest of one lemon plus 4 T juice 
  • 6 ounces good EV olive oil
  • Kosher salt and fresh ground pepper

For couscous:

  • 2 cups Israeli couscous, also called Pearl couscous
  • 4 cups chicken or vegetable stock

For salad:

  • 10 ounces snap peas, trimmed and cut into ½” segments
  • 4 green onions, sliced, including both white and green parts
  • 1 cup sliced almonds
  • 1 cup raw pistachios
  • 1 cup yellow raisins
  • 1 large handful fresh mint, chopped
  • 5 ounces fresh baby spinach (optional)

Instructions

For the dressing:

  1. Make the dressing in a bowl large enough to hold all the ingredients. Whisk together the shallots, mustard, honey, lemon zest and juice. Once combined, slowly add the olive oil, whisking to create an emulsion. Season with kosher salt and freshly ground pepper. Set aside.

For the couscous:

  1. Put the couscous in a large pot and toast on the stove over medium heat until the couscous begins to brown. Stir frequently, keeping your eye on it so it doesn’t burn. Add the chicken stock and bring to a boil. Reduce heat and simmer until el dente, about 8 – 10 minutes, depending on package instructions.
  2. Remove the couscous from the heat and drain. Add the couscous to the bowl with the dressing and toss until dressing is well distributed and there are no clumps of couscous. Set aside.

For the salad:

  1. Add the chopped snap peas, green onions, almonds, pistachios, yellow raisins and herbs to the salad and toss well. Taste and adjust lemon juice, kosher salt, and pepper to taste. At this point, the salad can be refrigerated until ready to serve. It will keep in the fridge for several days.
  2. Right before serving, add the optional fresh spinach and toss again.

Notes

This recipe makes about 8 servings. I make more than I will serve in one sitting because it makes a great lunch or snack later in the week. I recommend adding spinach only in the amount you will immediately consume to keep it from wilting.

Find it online: https://pattern-architecture.live/recipe/spring-israeli-couscous-salad/%3C/a%3E%3C/p%3E

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