I love this salad. A perfect side to any grilled food, or a main with the addition of shrimp. Treatment of the couscous is a little unusual; using the Israeli couscous and encouraging sticking makes for an interesting texture contrast for the salad. Salad best served at room temperature or cold, so it’s an ideal make ahead dish.
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Place large metal bowl in freezer.
Put 8 quart pot on medium heat . Add in stock, plus ½ cup water and bring to boil. Add couscous, cover and simmer for 8-10 minutes, or until liquid has been absorbed.
As couscous cooks, zest one lemon, juice all lemons for ½ cup juice yield. Whisk lemon juice/zest and mustard to combine. Drizzle in 1/3 cup olive oil to emulsify. Season with salt, pepper, and pinch of red pepper flake.
When couscous is cooked, stir in 1/2 of dressing, and place into metal bowl to rapidly cool. Place couscous into fridge to cool for a minimum of 30 minutes.
Right before serving, dice red pepper. Seed, peel and dice cucumber. Cube avocado. Mince handful of parsley. Stir couscous to gently break up**. Combine red pepper, olives, cucumber, avocado, arugula, parsley, and remaining dressing. Serve immediately.
*Yes, you can make your own roasted red pepper. I’ve tried a dozen times and, for me, its not really worth the effort and almost guaranteed burns.
** Don’t be freaked out that the couscous has completely set and formed into one massive cous. When you gently stir it, it will form into small clusters, with an almost creamy texture.