Bejeweled Couscous Salad
Bright, cozy, and full of texture, this Bejeweled Couscous Salad comes together quickly and tastes just as good warm as it does chilled—perfect for make-ahead meals and easy entertaining.
Equipment
- medium saucepan
- Cutting Board
- Chef’s Knife
- Large mixing bowl
- Small jar with lid
- Wooden spoon
Ingredients
- 2 cups pearl Israeli couscous
- 3 cups chicken stock or water
- 1 tablespoon olive oil
- 1/2 cup golden raisins
- 3 green onions diced
- 1 cup fresh pomegranate seeds
- 1/2 cup shredded carrot
- 1 cup chopped cilantro
- 1 cup chopped toasted pecans
- 1/2 –3/4 cup maple Dijon vinaigrette
- Salt & pepper to taste
Maple Dijon Vinaigrette
- 1 inch pure maple syrup
- 1 1/2 tablespoons Dijon mustard
- Juice of one lemon
- 1/2 inch white vinegar
- Couple shakes of hot sauce
- 2 –3 inches olive oil
- Salt & pepper to taste
Instructions
- Bring chicken stock or water to a boil and cook the couscous according to package directions.
- Drain if necessary, fluff with a fork, and transfer to a large bowl.
- Add raisins, green onions, pomegranate seeds, carrot, cilantro, and toasted pecans.
- Shake vinaigrette ingredients together in a jar until emulsified.
- Pour vinaigrette over the salad and gently fold to combine.
- Taste, adjust seasoning, and serve warm or chilled.