Israeli Couscous Salad

Reposted from here. Goes great with shawarma.

Ingredients

Couscous:

• 2 tsp olive oil
• 1 garlic clove, minced
• ½ small onion, finely chopped
• 250 g / 8 oz / 1.5 cups Israeli Couscous 
• 1 ½ cups / 375 ml vegetable or chicken broth
• 1 cup / 250 ml water

Salad:

• 2 cucumbers , diced (about 2 cups)
• 250 g / 8 oz cherry tomatoes , halved (about 2 cups)
• 3 cups baby spinach , finely sliced (or more!)
• ¼ cup coriander / cilantro, finely chopped (or sub with parsley)
• ¼ cup dill, finely chopped

Lemon Dressing (Note 3):

• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup / 65 ml extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove , minced
• 1 tsp sugar , optional
• ½ tsp salt + black pepper

Instructions

Couscous:

1. Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
2. Add couscous and stir, cooking for 1 minute. Add broth and water, place the lid on and turn the heat down to medium low.
3. Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Do not stir, or it will get gummy! Use a fork to separate the couscous, then transfer into a large bowl to cool. (Don’t worry if it gets sticky, it will separate when tossed with Dressing).

Salad:

1. Place Dressing ingredients in a jar and shake well.
2. Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.