If you’re looking for the perfect big bite, you’ve found it with each forkful of this toasted lemony Israeli couscous salad. A super-easy recipe, this satisfying salad combines tender Israeli couscous (a.k.a. pearl couscous) with roasted red peppers, arugula, mozzarella and basil. Great for a general spring and summer dish, and for an Easter side dish.
This recipe was made by our latest chef trainees from our exciting and unique partnership with the Community Care Alliance – which supports youth and young adults with workforce development skills in northern Rhode Island.
2 tbsp butter
2 garlic cloves, minced
1 ¾ cups Israeli (aka pearl) couscous
1 tsp lemon zest
3 cups chicken broth
1 cup roasted red peppers, diced (jarred peppers from the market are easily found)
2 cups lightly packed baby arugula, chopped
¾ cups fresh mozzarella cheese, diced
1 tbsp chopped fresh basil
Lemon slices, for garnish (optional)
Lemon Dijon Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1) For the dressing, in a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper set aside.
2) For the salad, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add couscous and lemon zest, cooking 3 minutes, until toasted and lightly browned, stirring often. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, until couscous is tender. Remove from heat and transfer to a large bowl, allowing to cool for 10 minutes. Stir in peppers, arugula, mozzarella and basil. Toss well with the dressing and garnish with lemon slices (if desired).