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Strawberry Cucumber Israeli Couscous Salad Recipe

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This vibrant Strawberry Cucumber Israeli Couscous Salad combines tender pearl couscous with fresh strawberries, crunchy cucumber, and creamy mozzarella balls, all tossed in a bright, herbaceous pesto dressing made with basil, spinach, mint, and a hint of lime. Perfect as a refreshing side or light main course, this salad is chilled or served at room temperature, highlighting a delightful balance of sweet, savory, and tangy flavors.

Ingredients

Salad

  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely diced
  • 1 shallot, finely diced
  • 1 1/2 cups pearl couscous
  • 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
  • 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
  • 1/4 cup fresh mint
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 1/4 cups chicken broth

Instructions

  1. Sauté Aromatics: In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and shallot, cooking for 3-4 minutes until they soften and turn lightly golden.
  2. Toast the Couscous: Add the pearl couscous to the pan with the onions. Stir continuously and toast the couscous for 2-3 minutes until it becomes lightly golden, enhancing its nutty flavor.
  3. Cook the Couscous: Pour in 1 1/4 cups of chicken broth and bring the mixture to a simmer. Cover the pan and cook for 8-10 minutes until the couscous is tender and the liquid is fully absorbed. Remove from heat and let cool slightly.
  4. Prepare the Herb Dressing: While the couscous cooks, combine pine nuts, fresh basil, spinach, 3/4 cup olive oil, champagne vinegar (if using), minced garlic, crushed red pepper flakes, lime juice and zest, fresh mint, grated Parmesan cheese, salt, and pepper in a food processor or blender. Blend until smooth, then taste and adjust seasoning as needed.
  5. Toss Couscous with Dressing: In a large mixing bowl, toss the warm or cooled couscous with the prepared herb dressing until well coated. Allow it to sit for a few minutes to absorb flavors.
  6. Add Fresh Ingredients: Gently fold in the diced strawberries, cucumber, halved mozzarella balls, and diced jalapeño. Mix carefully to combine all elements evenly.
  7. Serve and Store: Serve the salad chilled or at room temperature. Any leftover dressing can be stored in an airtight container in the fridge for up to one week and used to dress future salads or roasted vegetables.

Notes

  • This salad is best served chilled or at room temperature to allow the flavors to meld beautifully.
  • Adjust the amount of jalapeño according to your preferred spice level or omit for a milder taste.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Leftover dressing keeps well in the refrigerator for up to a week.
  • Toast the pine nuts carefully to avoid burning and to bring out their nutty flavor.

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