While regular couscous is one of our household staples since it cooks so quickly, I love the chewy texture of Israeli couscous just as much. It's great warm and cooked like a pilaf, but it works just as well in a salad. Dressed with olive oil, lemon juice, and shallot, the salad is rounded out with white beans, crunchy cucumber, and lots of fresh dill. I like to mix in smoked salmon since it plays so nicely with dill, but tuna would be a tasty, inexpensive substitute. This salad comes together in less than 30 minutes and keeps well, making it a perfect thing to pack for a picnic, barbecue, or satisfying lunch. (Click "Read More" below for the full recipe.)
RSS Feed