Couscous Salad with Garden Veggies

This Israeli couscous salad was truly a creation from leftover veggies in the fridge and fresh herbs growing in our garden. After enjoying a hot humid day outside in the sunshine a nice light, fresh, chilled dinner salad was the perfect end to the day. I used a whole wheat couscous and chilled in the fridge a few hours before combining with the veggies (tomatoes, red pepper, red onion, cucumber and asparagus). After adding in the veggies I sprinkled chopped basil, dill, and lemon zest and tossed together with a lemon olive oil…and ready to serve!

Couscous Salad with Garden Veggies, Basil and Dill
  • 2 cups whole wheat couscous
  • 2½ cups water
  • 1 teaspoon salt
  • 1 pint of cherry tomatoes, sliced in half
  • 1 red pepper, chopped
  • ½ cup red onion, chopped
  • ¼ seedless cucumber, chopped into small pieces
  • ½ pound asparagus, ends trimmed off and cut into 1-inch pieces
  • Bunch of basil, thinly sliced
  • 2 tablespoons dill, rough chopped
  • 1 tablespoon lemon zest
  • Olive Oil and Balsamic Vinegar
  • Salt and Pepper to taste
  1. Boil 2½ cups water. Once water is boiling add 1 teaspoon of salt and 2 cups of couscous. Simmer and cover for 8-10 minutes. Once couscous is cooked remove from stove and allow to cool to room temperature. Once cooled refrigerate until ready to prepare salad.
  2. Steam asparagus on stove top in steam pan for 10 minutes. Remove from heat and allow asparagus to cool.
  3. When ready to prepare salad add chopped veggies to couscous in large mixing bowl. Add basil, dill and lemon zest and toss to combine. Toss with lemon olive oil (or any citrus flavored olive oil) and add salt and pepper to taste. Finish with a drizzle of a good balsamic vinegar.