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Strawberry Cucumber Israeli Couscous Salad Recipe

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4.1 from 62 reviews

This Strawberry Cucumber Israeli Couscous Salad is a vibrant and refreshing dish combining toasted pearl couscous with a flavorful basil and herb dressing, studded with sweet strawberries, crisp cucumber, jalapeño for a kick, and creamy mozzarella. Light yet satisfying, it’s perfect for a quick lunch, picnic, or as a side to your favorite grilled meats or veggies.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Couscous and Base

  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely diced
  • 1 shallot, finely diced
  • 1 1/4 cups chicken broth
  • 1 1/2 cups pearl couscous

Salad Mix-ins

  • 3/4 cup diced strawberries
  • 3/4 cup diced cucumber
  • 1 cup mozzarella balls (ciliegine), halved
  • 1 jalapeno, diced
  • 1/4 cup pine nuts
  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 1/4 cup fresh mint

Dressing

  • 3/4 cup olive oil
  • 1 teaspoon champagne vinegar (optional)
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Juice and zest of 1 lime
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Sauté Onions and Shallots: In a medium pan, heat 1 tablespoon olive oil over medium heat. Add the finely diced yellow onion and shallot, cooking for 3-4 minutes until softened and lightly golden.
  2. Toast Couscous: Add the pearl couscous to the pan with the sautéed onions and shallots. Stir frequently for 2-3 minutes until the couscous is lightly golden and fragrant.
  3. Cook Couscous: Pour in 1 1/4 cups chicken broth, bring to a simmer, then cover and cook for 8-10 minutes until the couscous is tender and the broth is fully absorbed.
  4. Prepare Dressing: While the couscous cooks, combine pine nuts, fresh basil, spinach, olive oil, champagne vinegar (if using), minced garlic, crushed red pepper flakes, lime juice and zest, fresh mint, grated Parmesan, salt, and pepper in a food processor or blender. Blend until smooth, then adjust seasoning as needed.
  5. Toss Couscous with Dressing: Transfer the cooked couscous to a large bowl and allow to cool slightly. Toss thoroughly with the herb dressing to coat the grains evenly.
  6. Add Fresh Ingredients: Gently fold in the diced strawberries, cucumber, halved mozzarella balls, and diced jalapeño. Mix carefully to combine without mashing the fruit.
  7. Serve: Serve the salad chilled or at room temperature for best flavor. Store any leftover dressing in an airtight container in the refrigerator for up to one week, perfect for drizzling over future salads or roasted vegetables.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • The champagne vinegar is optional but adds a nice tang; white wine vinegar can be used as an alternative.
  • You can adjust the jalapeño amount for heat tolerance or omit for milder taste.
  • Make sure to toast the couscous to enhance its nutty flavor before cooking.
  • Leftover dressing can double as a flavorful marinade or dipping sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/strawberry-cucumber-israeli-couscous-salad-recipe/