Description
Incredibly fresh and loaded with spring vegetables, this Israeli couscous salad with marinated artichokes is the perfect salad for spring.
Ingredients
Units
Scale
- 1 cup dry Israeli couscous
- 3 mini cucumbers or 1/2 English cucumber, thinly sliced
- 6–8 radishes, thinly sliced
- 1 (10 – 12 oz.) jar quartered marinated artichokes, drained
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup chives, finely chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. honey
- 2 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 small garlic clove, minced or pressed
- Kosher salt and fresh black pepper
Instructions
- Cook couscous according to package directions. Fluff lightly with a fork and transfer to a large salad bowl.
- Add cucumbers, radishes, artichokes, and herbs to the warm couscous.
- Pour dressing over the salad and toss to combine. Toss the salad while the couscous is still warm. It soaks up the flavors so much better when warm. Taste for salt and pepper.
- Refrigerate, covered, for 30 minutes before serving.
Dressing
- In a small bowl, whisk together the dressing ingredients until combined. Season with salt and pepper, to taste.
Notes
- Couscous: Israeli couscous also goes by pearl couscous or Jerusalem couscous
- Leftovers: This salad is best served on the same day. Leftovers refrigerate well, however, the veggies tend to get soft the longer the salad sits.
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 4.8 g
- Sodium: 72.6 mg
- Fat: 10 g
- Carbohydrates: 42.8 g
- Protein: 8.1 g
- Cholesterol: 0 mg
Keywords: side, vegetables, spring, easy, Easter
