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Eddie Jackson's couscous salad
Ingredients
Couscous Salad
- 1 1/2 cups cooked Israeli couscous, also called pearl couscous
- Salt and fresh ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 4 tablespoons fresh squeezed lemon juice
- 1 medium English cucumber, diced
- 1 large tomato, diced
- ¼ cup mint
- ¼ cup parsley, chopped
- 1/4 cup chopped walnuts, toasted
- ¼ cup golden raisins
Directions
Cook the Couscous
- First, cook the couscous as directed.
- Once cooked, set aside for dressing.
For the Dressing
- In a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.
- Add the cooked couscous to the dressing and mix well.
To Serve
- Stir in the cucumber, tomato, herbs, walnuts and raisins.
- Taste for seasoning and adjust with salt and/or pepper as needed.
- Enjoy warm or cover then refrigerate until cool, about one hour.
