Couscous Salad

My mom’s friend first served this dish at a fundraising event at her home. We all had to have this recipe. Best served with a nice side of fish.



4 TBSP extra-virgin olive oil, plus 1/4 cup

2 cloves garlic, minced

1 (1 pound) box Israeli couscous

1 leek, washed and light green parts chopped

3 cups vegetable stock

3 lemons – zest of 1 lemon, juice from 3 lemons

1/2 tsp salt

1/2 tsp black pepper

1 TBSP Dijon mustard

1 TBSP oil packed sun-dried tomatoes

1 cup fresh basil, chopped

1/2 cup fresh mint, chopped

1/2 cup dried cranberries

1/2 cup slivered almonds

3/4 cup crumbled feta cheese



In a medium sauce pan, heat 1 TBSP olive oil over medium-low heat and add chopped leeks, Season with a little salt and pepper, and saute until just tender, and remove from pan.

In the same saucepan, warm 3 TBSP olive oil over medium heat. Add the garlic and cook for 1 minute.

Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon and bring to a boil. Reduce the heat and simmer covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain the couscous and cool to room temperature.

Dressing – in a large bowl, mix the remaining olive oil, remaining lemon juice and lemon zest, Dijon mustard, sun-dried tomatoes, salt, and pepper.

Once the couscous is room temperature, add to the dressing bowl, then add the fresh herbs, dried cranberries, feta, and almonds. Toss to combine and serve.


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