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Mediterranean Couscous Salad



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


  1. Whisk all vinaigrette ingredients together EXCEPT olive oil. While whisking briskly, slowly drizzle in olive oil. Set aside
  2. 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.
  3. 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.
  4. Drizzle in vinaigrette, then toss in cucumber, walnuts, cranberries, red bell peppers and cilantro. May be served immediately or refrigerated for later service.