Tired of the same old boring salads? Get ready to fall in love with this vibrant Lemon-Basil Israeli Couscous Salad! We’re talking about perfectly toasted, pearl-like couscous, a zesty lemon-basil dressing that sings with freshness, creamy mozzarella, crunchy walnuts, and a peppery bite from fresh arugula. It’s a symphony of textures and flavors that’s hearty enough for a main course but light enough for a sunny afternoon lunch. This is the salad that will make you *crave* salad!
Ingredients
• For the Salad
• 12.6 ounces / 357 g Israeli-style couscous (about 2 1/2 cups)
• 1 tablespoon / 15 ml olive oil
• 4 cups / 960 ml boiling water
• 3 medium roma tomatoes, chopped
• 3 cups / 90 g baby arugula
• 4 ounces / 113 g fresh mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup / 60 g chopped walnuts, toasted
• For the Lemon-Basil Dressing
• 3 tablespoons / 45 ml olive oil
• 1/2 teaspoon / 2.5 ml finely shredded lemon peel
• 3 tablespoons / 45 ml fresh lemon juice
• 1 medium shallot, minced
• 1 tablespoon / 15 ml snipped fresh basil
• 2 teaspoons / 10 ml honey
• 1/2 teaspoon / 2.5 ml salt
• 1/4 teaspoon / 1.25 ml ground black pepper
Instructions
1. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the Israeli couscous and toast, stirring frequently, for about 5 minutes until it turns a beautiful golden brown.
2. Carefully pour the boiling water into the saucepan. Bring the mixture back to a boil, then reduce the heat to low. Cover and simmer for about 12 minutes, or until most of the liquid has been absorbed. Fluff the couscous with a fork, then spread it onto a baking sheet to cool for at least 10 minutes.
3. While the couscous cools, prepare the dressing. In a jar with a tight-fitting lid, combine the remaining 3 tablespoons of olive oil, lemon peel, lemon juice, minced shallot, fresh basil, honey, salt, and pepper. Cover the jar and shake vigorously until the dressing is well combined.
4. In a large serving bowl, combine the cooled couscous, chopped tomatoes, baby arugula, mozzarella cubes, and toasted walnuts. Shake the dressing one more time, then drizzle it over the salad. Gently toss everything together to coat. Serve immediately or chill for up to 6 hours.
Nutritional Information
• PER SERVING: 444 calories, 20 g total fat (5 g saturated fat), 13 mg cholesterol, 261 mg sodium, 54 g carbohydrates, 4 g fiber, 12 g protein.
Pro Tips
• To make this salad completely plant-based, simply swap the mozzarella for your favorite vegan mozzarella alternative and use maple syrup or agave nectar instead of honey in the dressing.
• For easy meal prep, cook the couscous and make the dressing ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. Assemble with the fresh just before serving to keep the arugula from wilting.
• Boost the protein by adding a can of rinsed and drained chickpeas or some creamy white cannellini beans. They’ll complement the flavors beautifully.
• No Israeli couscous? No problem! Orzo, ditalini, or acini di pepe are fantastic substitutes. Just toast them in oil as directed for that nutty flavor, then boil according to package directions before cooling.
• Make a double batch of the lemon-basil dressing! It’s delicious on other green salads, drizzled over roasted vegetables, or used as a marinade. It will keep in the fridge for up to a week.
FAQ
Q: How can I add more protein to this vegetarian couscous salad
A: This salad is already a great source of vegetarian protein with 12g per serving. To make it even more hearty, you can easily boost the protein by adding a can of rinsed and drained chickpeas or some creamy white cannellini beans. They complement the lemon and basil flavors perfectly.
Q: Can I make this Israeli couscous salad vegan
A: Absolutely! This recipe is easily adapted for a completely plant-based diet. To make it vegan, simply swap the mozzarella for your favorite vegan mozzarella alternative and use maple syrup or agave nectar in place of the honey in the dressing.
Q: Is this vegetarian salad good for meal prep
A: Yes, this is an excellent salad for meal prep. For the best results and to keep the arugula from wilting, prepare the toasted couscous and the lemon-basil dressing ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. When you’re ready to eat, just toss them with the fresh ingredients.
Q: What can I use if I don’t have Israeli couscous
A: No problem if you can’t find Israeli couscous. Orzo, ditalini, or acini di pepe are fantastic vegetarian substitutes. Just be sure to toast the pasta in oil as directed for that nutty flavor, then boil it according to the package directions before cooling.
