Lemon couscous salad

A regular around the house. We love it.

Experience

• 14/08/2021: made double the quantities. Something is not quite right with the seasoning, it’s a bit bland. Adding some heat, piment de Menespelette de Papa, was a good idea. Maybe there should also be less couscous. To be tried.

2 servings as main dish, 4 as side

Ingredients

• 1 1/2 cups (275 g) couscous
• salt and pepper
• 1/4 cup olive oil
• 2 tsp mustard
• 1 tsp honey
• 1/2 cup lemon juice
• pinches of piment de menespelette
• 1 cucumber
• 1 tomato
• 1/2 cup fresh herbs; cilantro, basil, dill, mint
• 1/4 cup walnuts
• 1/4 cup raisins

Recipe

1. Add appropriate amount of boiling water to the couscous (1.5x more, so 2 1/4 cups here), a dash of olive oil, and a bit of salt. Cover and let swell (10 min). Fluff with a fork.
2. Dice the cucumber and the tomatoes. Toast the walnuts, then chop. Chop the raisins. Chop the herbs.
3. Mix all ingredients for the sauce: olive oil, mustard, honey, lemon juice. Season with salt and pepper, and piment de menespelette.
4. Mix the couscous with the sauce, then add all the toppings. Mix.
5. Season to taste with sea salt and a dash of olive oil (I reduced it in the sauce).

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adapted from inspiredtaste