Lemon Couscous Salad

Lemon Couscous Salad Recipe

By christy Published: May 14, 2012

• Yield: 8 cups (8 Servings)
• Prep: 5 mins

Last week I had a friend over for lunch and this was one of the items I made for us to share. I made enough to last our family for …

Ingredients

• 2 large lemons 1 for zest, both for juicing
• 2 tbsp honey
• 1 tbsp white balsamic vinegar
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste
• 1 lb cherry tomatoes I used cherry heirloom tomatoes--which is why some of them are yellow and orange
• 1 large cucumber seeded and diced
• 2 stalks green onions including the white bulb
• 2 cups arugula
• 1/4 cup fresh basil chopped
• 3 leaves fresh mint chopped
• 2 cups couscous cooked
• 4 oz feta cheese crumbles

Instructions

1. Whisk together the first four ingredients for the dressing. Add salt and pepper to taste.
   
2. In a large bowl, place the remaining ingredients and then toss to combine. Drizzle the dressing over the salad and then toss again. Refrigerate overnight or for at least a few hours before serving.
   

• Cuisine: Mediterrarean
• Course: Salad
• Skill Level: Easy