Couscous Salad
Servings Prep Time
8servings 10minutes
Cook Time
20minutes
Servings Prep Time
8servings 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Place large metal bowl in freezer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

*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.

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