Herb Couscous Salad

Instructions

1. Cook the Couscous

   2 min hands-on6 min waiting

   • Bring a pot of salted water to a boil.
   • Add couscous to the boiling water, stir, then reduce heat to a gentle simmer.
   • Cook for 6 minutes or until tender but not mushy.
   • Drain in a fine-mesh sieve and rinse under cold water to cool.
   • Allow to drain thoroughly.

2. Prepare the Lemon Dressing

   2 min hands-on

   • Juice the lemons into a small bowl, ensuring no seeds.
   • Add a pinch of salt and black pepper.
   • Slowly whisk in olive oil until emulsified.
   • Set aside.

3. Prepare Vegetables and Herbs

   4 min hands-on

   • Wash spinach thoroughly, pat dry, and roughly chop.
   • Peel and finely slice the onion into thin rings or strips.
   • Finely chop fresh parsley and dill, discarding tough stems.

4. Combine Couscous and Spinach

   2 min hands-on

   • In a large bowl, fluff cooled couscous with a fork.
   • Gently fold in chopped spinach.

5. Assemble the Herb Salad

   1 min hands-on

   • In a separate bowl, toss sliced onion, chopped parsley, and dill.
   • Drizzle a small amount of lemon dressing over herbs and mix lightly.

6. Season and Flavor

   • Taste couscous-spinach mixture and adjust seasoning with more salt, pepper, or lemon juice as needed.

7. Plate and Finish

   2 min hands-on

   • Serve couscous-spinach mixture as the base on a platter or plates.
   • Top with herb salad.
   • Drizzle remaining lemon dressing evenly over the dish.
   • Optionally, sprinkle sumac or drizzle extra olive oil for added flavor.
   • Cooking tips:
   • To achieve a light and fluffy texture, cool and drain the couscous completely before mixing.
   • Use a sharp knife to finely chop the herbs for full aroma.
   • For added crunch, consider adding toasted pine nuts, slivered almonds, or crispy fried onions.
   • Serve immediately for freshest flavors or refrigerate for up to an hour to allow flavors to meld. Bring to room temperature before serving.