- 2 cups 226g pearl couscous (Israeli couscous)
- 1/4 cup 60ml extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or more to taste
- 1 teaspoon lemon zest finely grated
- 2 to 4 tablespoons fresh lemon juice
- 1 medium English cucumber diced
- 1 cup chopped tomatoes about 1 large tomato
- 1/2 cup mixed fresh herbs parsley, mint, basil, dill, coarsely chopped
- 1/4 cup 30g toasted walnuts, chopped
- 1/4 cup 38g golden raisins
1 Large Saucepan
1 Fine grater
1 Large Mixing Bowl
1 Nonstick Skillet
1 Whisk
Prepare and Cook the Couscous: Start by bringing a large saucepan filled with salted water to a rolling boil. Adding salt to the water is crucial as it seasons the couscous from the inside out. Once boiling, carefully add the pearl couscous to the water.Stir gently to prevent the grains from sticking together or to the bottom of the pan. Cook the couscous according to the package instructions, typically around 8 to 10 minutes, until the grains are tender but still slightly chewy—this texture is key to maintaining a pleasant bite in the salad. Once cooked, drain the couscous in a fine mesh strainer and give it a gentle shake to remove excess water. Set aside while it’s still warm; this warmth will help the dressing absorb better in the next step. Whisk Together the Lemon Dressing: While the couscous cooks, prepare the dressing to infuse the salad with bright, tangy flavors. In a large mixing bowl, combine the extra-virgin olive oil, Dijon mustard, and honey. The olive oil provides healthy fats, Dijon mustard adds a slight tang and depth, and honey balances with subtle sweetness. Using a whisk, blend these ingredients until they form a smooth, emulsified mixture.Next, add the finely grated lemon zest—be sure to use a microplane or fine grater to extract the fragrant oils from the lemon peel. Follow with freshly squeezed lemon juice, adding 2 tablespoons to start, and whisk again. Season the dressing with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Taste and adjust the acidity by adding more lemon juice if desired, making the dressing perfectly balanced between tangy, sweet, and savory. Combine Couscous with Dressing: Immediately transfer the drained, still-warm couscous into the bowl with the dressing. Using a large spoon or spatula, gently fold the couscous into the dressing, ensuring each grain is thoroughly coated. The warmth of the couscous helps the dressing to be absorbed more fully, resulting in a more flavorful salad.Let this mixture rest for about 5 minutes to cool slightly; it should be warm to the touch but no longer hot. This rest period allows the flavors to meld and the texture to settle before adding the fresh vegetables. Chop and Prepare Fresh Vegetables and Herbs: While the couscous cools, dice the English cucumber into small, uniform cubes to provide a refreshing crunch. Chop the tomato into bite-sized pieces—if using cherry or grape tomatoes, simply halve or quarter them. Prepare your fresh herbs by rinsing them under cold water, shaking off excess moisture, and coarsely chopping a combination of parsley, mint, basil, and dill. These herbs bring layers of fresh, aromatic flavors and a vibrant green color to the salad. Toast the Walnuts to Perfection: To bring out the full flavor and add a delightful crunch to the salad, toast the walnuts. Heat a nonstick skillet over medium heat and add the chopped walnuts. Stir frequently for about 5 to 10 minutes, watching carefully as they turn a golden brown and release their nutty aroma. Be careful not to let them burn, as this will impart bitterness. Once toasted, remove the walnuts from the pan and set aside to cool. Assemble the Salad with All Ingredients: To the bowl of couscous and dressing, add the diced cucumber, chopped tomatoes, fresh herbs, toasted walnuts, and golden raisins.Gently fold everything together to distribute the ingredients evenly without crushing the delicate herbs or vegetables. The raisins add a touch of natural sweetness that perfectly complements the savory and tangy notes. Taste the salad and adjust the seasoning with additional salt or pepper as needed to suit your preference. Serve Warm or Chill for Later: This salad can be enjoyed immediately while still slightly warm, which enhances the flavors and textures. Alternatively, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for up to 4 hours.Chilling allows the flavors to develop further, making it an excellent option for meal prep or as a make-ahead side dish. If preparing a day or two in advance, keep tomatoes and walnuts separate until just before serving to maintain their freshness and crunch.
- Use pearl (Israeli) couscous for the ideal chewy texture; regular couscous can be a substitute but has a different bite.
- Toast walnuts in a dry skillet over medium heat until golden and fragrant for maximum flavor.
- Adjust lemon juice and honey in the dressing to balance tanginess and sweetness to your preference.
- Fresh herbs are key — a mix of parsley, mint, basil, and dill adds complex flavor layers.
- This salad is best served within 4 hours of preparation for freshness, but ingredients like tomatoes and walnuts can be added just before serving if made ahead.
- Substitute honey with maple syrup to keep it vegan-friendly.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best quality.
