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

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 parmes...
Post a Comment
Read more

Oven Baked Chicken Breast

Ingredients 4 7 to 8 oz boneless, skinless chicken breasts 2 tsp olive oil 3 tbsp brown sugar 1 tbsp chili powder 1 tsp parsley flakes 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin Instructions Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy! Recipes Source :  Click Here
Post a Comment
Read more

Thai Chicken Salad Recipe

Ingredients 1/2 Napa cabbage thinly sliced (about 4 cups) 1/4 small red cabbage thinly sliced (about 2 cups) 2 medium carrots grated (about 1 cup) 3 green onion thinly sliced 1/4 cup minced cilantro 2 cups cooked shredded chicken breast 3 tablespoons slivered almonds toasted The Dressing: 1 lime juiced 3 tablespoons natural peanut butter 2 tablespoons low-sodium soy sauce 3 teaspoons agave nectar or honey 2 teaspoons fish sauce 2 teaspoons rice vinegar 1 teaspoon chili garlic sauce Instructions In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast. Toss with the dressing. Garnish with the toasted almonds. Serve. The Dressing: In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
Post a Comment
Read more