Cous Cous Salad With Lemon-Dill Dressing Recipe

Name: Cous Cous Salad With Lemon-Dill Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cous Cous:; 1 1/2 c cous cous; 1 1/2 c water; 1/2 tsp salt; 2 tbsp olive oil; 1/2 small onion finely diced; Salad:; 8-10 artichoke hearts, quartered; fresh dill weed; zest of a lemon; 1/2 c red pepper, finely diced; 1/3 c red onion, finely diced; Dressing:; 1/3 c extra virgin olive oil; 2 tbsp white wine vinager; 1 tbsp fresh dill, finely chopped; 2 tsp lemon zest, minced; juice of a lemon; 1 1/2 tsp sugar; clove of garlic, crushed; 1 tsp Dijon mustard; salt and freshly ground pepper to taste

Servings: persons

Cous Cous:
1 1/2 c cous cous
1 1/2 c water
1/2 tsp salt
2 tbsp olive oil
1/2 small onion finely diced
Salad:
8-10 artichoke hearts, quartered
fresh dill weed
zest of a lemon
1/2 c red pepper, finely diced
1/3 c red onion, finely diced
Dressing:
1/3 c extra virgin olive oil
2 tbsp white wine vinager
1 tbsp fresh dill, finely chopped
2 tsp lemon zest, minced
juice of a lemon
1 1/2 tsp sugar
clove of garlic, crushed
1 tsp Dijon mustard
salt and freshly ground pepper to taste

1
1. To cook the cous cous, in a large deep skillet with a lid, gently saute the onion in the olive oil until it is transparent. Stir in the cous cous and coat well. Add the water and salt and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes without disturbing. The cous cous will be cooked when all the water has been absorbed and the surface is pitted with holes. Fluff with a fork and allow to cool.
2
2. Make the salad dressing by whisking together oil, vinegar, lemon juice, sugar, zest, garlic and mustard. Season with salt and pepper. Let stand for at least half an hour to allow flavors to blend.
3
3. For the salad: Separate the pinch off 1 inch pieces of fresh dill. Try to use the fine, feathery tips. Combine cous cous with vegetables, dill and lemon zest. Toss with the dressing. (This is a delicately flavoured salad, so if you need to adjust the flavours you can add more vinegar or lemon juice.)
4
Note: If you are making this ahead of time, toss the salad with half the dressing, and the remainder just before serving.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Cous Cous:, 1 1/2 c cous cous, 1 1/2 c water, 1/2 tsp salt, and more.

Yes, Cous Cous Salad With Lemon-Dill Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cous Cous Salad With Lemon-Dill Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions