Pearl Couscous Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 tsp olive oil

1 garlic clove (, minced)

½ small onion (, finely chopped)

1 1/2 cups (250g/ 8oz) pearl couscous (aka gourmet or Israeli couscous, Note 1)

1 1/2 cups vegetable or chicken broth (, low sodium)

1 cup water

2 cucumbers (, diced, about 2 cups)

250g / 8 oz cherry tomatoes (, halved, about 2 cups)

3 cups baby spinach (, finely sliced, Note 2)

¼ cup coriander / cilantro (, finely chopped, or sub with parsley)

¼ cup dill (, finely chopped)

2 tsp lemon zest

2 tbsp lemon juice

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove (, minced)

1 tsp sugar (, optional)

3/4 tsp cooking / kosher salt

1/2 tsp black pepper

Directions

Couscous:

Sauté onion & garlic - Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.

Couscous & broth - Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.

Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don't worry, it will separate when tossed with Dressing).

Salad:

Dressing - Place Dressing ingredients in a jar and shake well.

Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.

Nutrition

• Calories: 477 kcal
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Sodium: 547 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 16 g