Israeli Couscous Salad
Cook time:
25 minutes
Prep time:
25 minutes
Cuisine:
Unknown
Author:
The Natalie Method
Rating:
5.0 / 5.0
Ingredients:
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, diced
- 2 cloves garlic, minced
- 1 cup Israeli couscous, uncooked
- 1 ¼ cups chicken stock
- 2 Persian cucumbers, sliced
- 1 cup chopped fresh spinach
- 1 cup grape tomatoes, halved
- 1 cup quartered black olives
- ¼ cup sliced scallions
- ¼ cup chopped fresh Italian parsley
- ¼ cup julienned fresh mint leaves
- ¼ cup julienned fresh basil leaves
- lemon, zested and juiced
- 3 tablespoons extra-virgin olive oil
- ½ tablespoon Dijon mustard
- salt and ground black pepper to taste