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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 

  1. First, cook the couscous as directed. 
  2. Once cooked, set aside for dressing. 

For the Dressing 

  1. In a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. 
  2. Add the cooked couscous to the dressing and mix well.

To Serve 

  1. Stir in the cucumber, tomato, herbs, walnuts and raisins. 
  2. Taste for seasoning and adjust with salt and/or pepper as needed. 
  3. Enjoy warm or cover then refrigerate until cool, about one hour.


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