Bright Couscous Mix (Print Version)
# Ingredients:
→ Couscous
01 -
1 garlic clove, finely chopped
02 -
2 tsp olive oil
03 -
1/2 small onion, diced
04 -
1 1/2 cups water or low-salt chicken or vegetable broth
05 -
1 1/2 cups (250g) Israeli or pearl couscous
06 -
1 cup water
→ Salad
07 -
3 cups thinly sliced baby spinach
08 -
250g cherry tomatoes, cut in half (roughly 2 cups)
09 -
2 diced cucumbers (around 2 cups)
10 -
1/4 cup chopped fresh dill
11 -
1/4 cup finely cut cilantro (coriander)
→ Lemon Dressing
12 -
1 garlic clove, crushed
13 -
1 tsp optional sugar
14 -
2 tbsp fresh lemon juice
15 -
2 tsp grated lemon zest
16 -
1/4 cup good-quality extra virgin olive oil
17 -
3/4 tsp coarse salt
18 -
1 tsp Dijon mustard
19 -
1/2 tsp ground black pepper
# Instructions:
01 -
Stir the couscous into the pan and cook for a minute. Pour in the broth and water, then reduce the heat to low and cover with a lid. Let it simmer until the liquid's gone and the couscous is soft but has bite, about 10 minutes. Fluff it up with a fork and cool it in a big bowl.
02 -
Warm up the olive oil in a small pot or large pan over medium heat. Toss in the chopped onion and garlic, cooking until the onion softens and takes on some color.
03 -
Mix the salad ingredients with the cooled couscous in your large bowl. Drizzle the dressing on top and give it all a good toss. Serve when it’s at room temperature.
04 -
Pour all of the dressing stuff into a jar, screw on the lid, and shake it hard so it all blends together.
# Notes:
01 -
Israeli couscous (pearl couscous) has a tender texture with a smooth, round, and slightly firm bite.