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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


  • 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.
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