israeli couscous salad

This is a nice, refreshing salad that is deceptively hearty.  Soft Israeli couscous, chewy cranberries, crunchy cucumber, fresh mint, and tangy apple cider vinegar make this salad a tongue pleaser- loads of spinach make it incredibly nutritious. 

INGREDIENTS:

|Salad |

• 1 1/3 C. Israeli couscous (dry)

• 1 3/4 C. Water (or veggie stock)

• 1/2 tsp. salt

• 3/4 C Persian cucumber (chopped)

• 1/4 C red onion or shallot, thinly sliced or finely diced

• 8 oz (about 7 C) baby spinach

• 1/4 C cranberries, dried (can sub with cherry tomatoes if you prefer less sweet)

• 2 T parsley (Italian flat-leaf)

• 2 T mint (fresh, chopped)

• 2 T walnuts ( toasted, chopped)

• 2-3 tsp. lemon zest (about one regular-sized lemon)

| Dressing|

• 3- 4 T apple cider vinegar

• 2 T extra virgin olive oil

• 2-3 tsp. lemon juice (freshly squeezed

• 2- 3 T maple syrup (may want to use 2 T if using cranberries and not tomatoes)

• 1 tsp. dijon mustard

• 1/4 tsp. celery seeds

• 1/4 tsp. oregano (dried)

• 1 small garlic clove (finely diced or grated)

• 1 tsp. kosher salt (or to taste)

• 1/8 tsp. pepper (or to taste)

DIRECTIONS:

Preheat oven to 350°

1. Zest and juice your lemon- set aside.

2. Place walnuts on a small baking sheet and place on the middle rack of your pre-heated oven to bake 8-10 minutes or until slightly golden and aromatic.

3. Add couscous to a medium-sized dry saucepot, set on medium-high.  Toast the couscous until golden and nutty- be mindful not to burn.  This will take between 3 and 5 minutes.

4. When couscous is toasted, add water or stock and bring to a boil, then reduce the heat to medium-low and let simmer with the lid on- about 12 minutes or until the water has been absorbed.  

5. It's a good time to make the dressing while the couscous is cooking...  In a small bowl, add vinegar, lemon juice, olive oil, garlic, maple syrup, 1/2 teaspoon salt, dijon mustard, oregano, and celery seeds.  Mix the dressing with a whisk, so that the ingredients are fully incorporated.  Putting the dressing in a small mason jar and giving it a real good shake also does the job.  

6. Add the cranberries to let them soften a bit. 

7. When couscous is ready, take it off of the heat and set it aside.  

8. In a large bowl, add spinach, sliced onion, and half the dressing- toss until nicely coated. Add couscous to wilt the spinach a bit.

9. Chop the cucumber, mint, parsley, and cooled walnuts and add on top of the couscous- reserve some of the herbs to finish the salad.

10. Drizzle a little more dressing over the salad (you may or may not want to use all of it), then sprinkle the top with the remaining herbs and lemon zest.

11. Toss before serving.

What things do you love to throw in your salad???  Let me know in the comments below!

{ Debbie }