This Mediterranean Israeli couscous salad is bursting with fresh, vibrant flavors. It features tender couscous paired with colorful vegetables, aromatic herbs, and a zesty lemon dijon dressing, creating a deliciously light and vegetarian dish!
INGREDIENTS
FOR THE SALAD
- 1.5 cups cooked and cooled couscous
- 1 medium cucumber, chopped into 1-inch pieces (about ⅔ cup)
- ⅔ cup sliced cherry tomatoes
- ¼ cup sliced purple onion
- ¼ cup crumbled feta cheese
- ⅓ cup kalamata olives
- 2 tablespoons freshly minced dill
- ¼ cup fresh chopped parsley
FOR THE DRESSING
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- Pinch of kosher salt and black pepper
- ¼ cup olive oil
INSTRUCTIONS
- In a large bowl, combine all of the salad ingredients.
- To make the dressing: In a small bowl or mason jar, whisk together the mustard, lemon juice, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Pour the dressing over the salad and gently toss to coat the ingredients. If desired, garnish with extra fresh dill.
- Serve chilled or at room temperature.
EQUIPMENT
- Measuring cups
- Mixing bowls
