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Israeli Couscous Salad with Honey Lemon Vinaigrette in a wooden bowl on a wooden cutting board.

Israeli Couscous Salad With Honey Lemon Vinaigrette

  • Author: Lovely Little Kitchen
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 4

Ingredients

For the Couscous

  • 1 tablespoon butter
  • 3/4 cups Israeli couscous
  • 1 cup chicken or vegetable broth

For the Vinaigrette

  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons vinegar (I used a white balsamic)
  • 2 tablespoons honey
  • 1/4 cup oil (I used olive oil)
  • 1 tablespoon Dijon mustard

For the Salad

  • 1/4 cup sun dried tomatoes, chopped
  • 4 cups mixed baby greens
  • 1/4 cup crumbled feta cheese
  • 1-2 cups chicken, sliced or cubed (I used a rotisserie)
  • 2 tablespoons fresh basil leaves, torn
  • Sprinkle of Everything But the Bagel Sesame Seasoning from Trader Joes (optional)

Instructions

For the Couscous

  1. Melt butter over medium high heat and add couscous in a small pan. Toast couscous lightly until fragrant and golden brown, stirring constantly. Add broth and bring to a boil. Turn heat to low, cover, and cook 10-12 minutes. Let cool to room temperature.

For the Vinaigrette

  1. Add lemon juice, vinegar, honey, mustard, and oil to a small mason jar with a pinch of salt and a few turns of freshly ground pepper and screw the lid on securely. Shake well until emulsified.

For the Salad

  1. Add 2 tablespoons of the vinaigrette to the cooled couscous. Stir in sun-dried tomatoes. In a large bowl, layer baby greens, couscous, feta cheese, and sliced chicken. Tear fresh basil leaves over the top of the salad and sprinkle with Everything But the Bagel Seasoning (optional). Add additional vinaigrette to taste.