Updated: May 31
With so many couscous salads in the world, it is hard to pick a favorite or two, or three. This one for me, is on top of the list for a few reasons: the lemony-garlic dressing is pungent and doesn't shrink against the grainy couscous, the peppers are bright and sweet, the red onion is softly savory, and the feta brings a necessary tart-creaminess to pull it all together. I add kale for strength and texture, and cilantro for balance. you'll love it.
"This is a super take-to-work lunch, make it, then batch it out for each day."
Notes: Zest the lemon before juicing.
LEMONY COUSCOUS SALAD
Ingredients: 1 cup uncooked plain couscous, 1 cup water, 1Tbsp. olive oil, 1/2 tsp. salt, 1/2 yellow bell pepper-chopped, 1/2 orange bell pepper-chopped, 1 small tomato-chopped, 1 cup chopped curly kale, 1/3 cup diced red onion, 1/4 cup chopped fresh cilantro, 1 tsp. dried oregano, 1/3 cup crumbled feta cheese. For the dressing: zest and juice of 1 large lemon, 2 tsp. minced garlic, 1 tsp. Dijon mustard, 1/2 cup olive oil, 1/2 tsp. salt, 1/4 tsp. cracked pepper.
1. Bring 1 cup of water and 1 Tbsp. olive oil to a boil. Tip in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
2. In a large bowl, combine the bell pepper, onion, feta, kale, cilantro, tomato, and oregano.
3. Tumble the cooked couscous into the bowl with the veggies, "fluff" to combine.
4. Make the dressing: Whisk all of the ingredients together until emulsified. Pour over the salad and toss.
Tip: Store salad covered in the fridge, but remove it to come to room temperature 20 minutes before serving.