Grilled salmon with zhoug sauce and israeli couscous with cucumber lemon and herbs

 

Israeli Couscous with Cucumber, Lemon & Herbs

Serves 4–6

Ingredients

• 1½ cups Israeli (pearl) couscous
• 2 tablespoons olive oil, divided
• 2¼ cups chicken or vegetable broth (or water)
• 1 large English cucumber, diced small
• 3 scallions, thinly sliced
• ¼ cup chopped parsley
• ¼ cup chopped dill
• 2 tablespoons chopped mint (optional, but excellent)
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt (plus more to taste)
• Freshly ground black pepper
• ¼ cup toasted pistachios or sliced almonds (optional)
• 2–3 oz crumbled feta (optional)

Instructions

1. Toast the couscous

• Heat 1 tablespoon olive oil in a saucepan over medium heat.
• Add the couscous and cook 3–5 minutes, stirring frequently, until some pearls become lightly golden and smell nutty.

2. Cook

• Add the broth and a pinch of salt.
• Bring to a boil, cover, reduce to a simmer, and cook about 10 minutes until tender.
• Drain any excess liquid if needed.
• Spread on a baking sheet or large plate to cool for 10–15 minutes.

3. Make the dressing
Whisk together:

• lemon zest
• lemon juice
• remaining 2 tablespoons olive oil
• ½ teaspoon kosher salt
• several grinds of black pepper

4. Assemble
Combine the cooled couscous with:

• cucumber
• scallions
• parsley
• dill
• mint (if using)

Pour over the dressing and toss well.

Fold in the nuts and feta just before serving if using.

Taste and adjust with:

• more lemon juice if it needs brightness
• a drizzle of olive oil if it seems dry
• additional salt as needed

Can serve with chickpea or avocado or halved cherry tomato mixed in.