Ingredients
Scale
For the Dressing
- 1/4 cup olive oil (extra virgin)
- 1 tsp dijon mustard
- 2 tbs champagne vinegar
- 1/2 tsp minced garlic
- 1 TBS honey
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tsp fresh basil (optional)
For the Salad
- 1.5 cups Israeli Couscous
- 1.5 cups low sodium chicken stock
- 2 TBS onion, diced
- 1 TBS minced garlic
- 1/2 TBS butter ((Banner Butter Roasted Garlic))
- 1.5 cups chopped cucumber (seedless preferred)
- 1 cup toasted walnut pieces
- 1/2 cup chopped cilantro
- 1/2 red bell pepper (diced)
- 1 cup dried cranberries
- 2 TBS chopped green onions
Instructions
- Whisk all vinaigrette ingredients together EXCEPT olive oil. While whisking briskly, slowly drizzle in olive oil. Set aside
- In a small stockpot over medium heat, melt butter then sautée onions and garlic until fragrant. Add in couscous and cook until couscous starts to brown, about a minute.
- Add in chicken stock, then cover and reduce heat slightly. Cook for 10 minutes or until liquid is absorbed. Test couscous to ensure properly cooked. Fluff with a fork and allow to cool.
- Drizzle in vinaigrette, then toss in cucumber, walnuts, cranberries, red bell peppers and cilantro. May be served immediately or refrigerated for later service.