Couscous Salad Lime Vinaigrette (Print Version)
# Ingredients:
→ Couscous Salad
01 -
1 cup couscous
02 -
1 cup boiling water
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced
05 -
1/2 cup red bell pepper, chopped
06 -
1/4 cup red onion, finely diced
07 -
1/4 cup crumbled feta cheese (optional)
08 -
1/4 cup toasted pine nuts or chopped almonds (optional)
09 -
1/4 cup chopped fresh basil
10 -
Salt and pepper, to taste
→ Lime Basil Vinaigrette
11 -
3 tablespoons olive oil
12 -
2 tablespoons fresh lime juice
13 -
1 teaspoon lime zest
14 -
1 teaspoon Dijon mustard
15 -
1 teaspoon honey or maple syrup
16 -
1 small garlic clove, minced
17 -
1 tablespoon finely chopped fresh basil
18 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a heatproof bowl, pour boiling water over couscous. Cover and let sit for 5 minutes. Fluff with a fork and let cool slightly.
02 -
In a small bowl or jar, whisk together olive oil, lime juice, zest, mustard, honey, garlic, chopped basil, salt, and pepper until well combined.
03 -
In a large bowl, combine couscous, tomatoes, cucumber, bell pepper, red onion, and basil. Add feta and nuts if using.
04 -
Pour the vinaigrette over the salad and toss gently to combine. Season with additional salt and pepper to taste. Serve immediately or chill for later.
# Notes:
01 -
Store in the fridge for up to 3 days.
02 -
Try adding chickpeas, grilled chicken, or avocado for extra protein.
03 -
Use pearl couscous for a slightly chewier texture.