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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Print Recipe

Ingredients

Couscous

  • 1 tbsp Olive oil
  • 1 clove Garlic, minced
  • 1/4 Yellow onion, chopped
  • 1/2 cup Israeli Couscous
  • 1 cup Chicken stock

Veggies

  • 1/3 English cucumber
  • 1 cup Cherry tomatoes, halved
  • 1 handful Baby spinach, finely chopped
  • 1 tbsp Cilantro, chopped

Dressing

  • 1 tbsp Lemon juice
  • 1.5 tbsp Olive oil
  • 1 tsp Dijon
  • 1/4 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Instructions

Make the Couscous

  • Heat a skillet over medium-high heat. Add onion and cook until it just starts to brown. Add garlic and cook for 30 seconds.
  • Add the couscous to the pan and stir, cooking for 1-2 minutes to get it toasty.
  • Add the stock and bring to a simmer. Cook for 10-12 minutes. Add a touch more stock or water if it starts to get dry.

Make the Dressing

  • Add all dressing ingredients to a bowl and whisk until combined.

Finish it up!

  • Add veggies to the bowl with the couscous. Add the dressing and stir well to combine.