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Israeli Couscous Springtime Salad

TARRAGON, Dill Weed, Garlic Granules

Spring vegetables including fresh asparagus, peas, cucumbers, and chives, are combined with Israeli Couscous to make this refreshingly delicious seasonal salad. The salad dressing is a light vinaigrette made with white wine vinegar, lemon, Tarragon, Dill and Garlic Granules. These herbs and spices work wonderfully with the spring vegetables and make this just a perfect salad to compliment any meal.


1 cup Israeli Couscous

1 cup chicken broth

1 cup water

3/4 cup Asparagus, slightly cooked, cooled, and sliced into 1 inch pieces

3/4 cup cooked & cooled Tiny Peas

1/2 cup seedless Cucumber, peeled and chopped

1/4 cup Red Pepper, chopped

1/4 cup chopped fresh Chives

2 Tblspns Lemon Juice

2 Tblspns White Wine Vinegar

3 Tblspn Olive Oil

1 Tblspn dried Tarragon

1 tsp dried Dill Weed

1/2 tsp Garlic Granules

2 tsp Lemon Zest

1/2 tsp sugar or stevia

Spring lettuce mix


Cook the couscous by lightly browning it in a saucepan with 1 Tblspn of olive oil (cook for about 3 minutes). Add the water and the chicken broth to the pan, bring to a boil, and then cook the couscous for about 12 minutes, or until most of the liquid is absorbed. Cool the cooked couscous completely and then combine it with all of the vegetables. Prepare the dressing by combining the lemon juice, vinegar, 2 Tblspns of olive oil, herbs and spices, lemon zest and sugar. Pour the mixed dressing over the couscous and vegetables. Serve the couscous salad over a spring lettuce mix.

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