Strawberry Cucumber Israeli Couscous Salad
Bright, fresh, and a little unexpected, this Strawberry Cucumber Israeli Couscous Salad is bursting with sweet berries, crisp cucumber, creamy mozzarella, and a touch of heat from jalapeño, all tossed in a zesty pesto dressing. It’s the perfect blend of summer flavor in every bite.
Servings: 6 servings
Calories: 527kcal
Ingredients
For the Couscous:
- 1 tablespoon olive oil
- 1/2 yellow onion finely diced
- 1 shallot finely diced
- 1 1/4 cups chicken broth
- 1 1/2 cups pearl couscous
- 3/4 cup diced strawberries
- 3/4 cup diced cucumber
- 1 cup mozzarella balls (ciliegine) halved
- 1 jalapeno diced
For the Pesto-Y Dressing:
- 1/4 cup pine nuts
- 2 cups fresh basil
- 1 cup fresh spinach
- 3/4 cup olive oil
- 1 teaspoon champagne vinegar optional
- 1 garlic clove minced
- 1/4 teaspoon crushed red pepper flakes
- Juice and zest of 1 lime
- 1/4 cup fresh mint
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium pan, heat the olive oil over over medium heat. Add the diced yellow onion and shallot, cooking for about 3-4 minutes, until softened and lightly golden.
- In the same pan with the onions, add the couscous and toast for about 2-3 minutes, stirring frequently, until it becomes lightly golden.
- Pour in the chicken broth, and bring it to a simmer, then cover and cook for 8-10 minutes or until the couscous is tender and the broth has been absorbed.
- While the couscous is cooking, add the pine nuts, fresh basil, spinach, olive oil, champagne vinegar (if using), garlic, crushed red pepper flakes, lime juice and zest, fresh mint, Parmesan cheese, salt, and pepper to a food processor or blender. Blend until smooth. Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed.
- In a large mixing bowl, toss the cooked couscous with the pesto-y dressing until fully coated. I usually let it cool for a few minutes before tossing it with the dressing.
- Gently stir in the diced strawberries, cucumber, mozzarella balls, and jalapeño. Toss everything together and serve chilled or at room temperature.
- If you have leftover dressing, store it in an airtight container in the fridge for up to a week. You can drizzle it over future salads or roasted vegetables!
Notes
- The extra dressing works wonderfully as a sauce for grilled chicken, a marinade for vegetables, or a dip for pita bread.
- You can add blueberries or blackberries too!
- Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving. I don't recommend freezing.
Nutrition
Serving: 1serving | Calories: 527kcal | Carbohydrates: 38g | Protein: 11g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 8mg | Sodium: 221mg | Potassium: 265mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 19mg | Calcium: 114mg | Iron: 2mg
