Description
Crunchy veggie couscous salad with a simple lemon herb vinaigrette!
Ingredients
Scale
For the vinaigrette:
- 1/4 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 tsp dijon
- 1 tsp honey
- 2 tbsp diced shallot
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- S+P, to taste
For the salad:
- 1.5 cups uncooked pearl (Israeli) couscous
- 3 baby cucumbers (or 1 large english cucumber), diced
- 1/2 cup diced radishes
- 4–5 oz of feta
Instructions
- Cook couscous according to package directions. Drain well and allow to cool.
- Meanwhile, whisk all vinaigrette ingredients together and set aside.
- In a large bowl, mix cooled couscous with veggies, feta, and vinaigrette. Serve or store leftovers for up to 4 days in the refrigerator.