Israeli Couscous Salad With Baby Greens and Spring Onions, and Creamy Lemon-Chive Dressing
- Servings: 6.
I adapted this recipe from Vegetable Harvest, one of my all-time favorite cookbooks written by the great Patricia Wells and published in 2007. I switched out her use of small-grained instant couscous with the more substantial Israeli couscous, which are larger pearls of pasta; I think they partner better with the dressing and the greens. And I love this combination of flavors as much with baby salad greens as I do with fresh spinach so the choice can actually be yours.
This salad can be made in advance and assembled just before serving. It's perfect for company, especially when paired with simple roast chicken, grilled shrimp, or slices of medium-rare room temperature flank steak.
If you have any leftover dressing which is made with light cream, lemon juice and chives, it's divine over sliced in-season tomatoes.
If Israeli couscous is unfamiliar to you, look for it in the pasta aisle, in the bulk ingredient section of your market, or else alongside other couscous and grains.
- 1 1/2 cups Israeli couscous
- 1 teaspoon salt
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons extra virgin olive oil
- 3 spring onions or 6 scallions
- 6 oz. baby greens or baby spinach, about 4 cups
- 4 tablespoons Creamy Lemon-Chive Dressing (see below)
- Bring a medium to large pot of water to a boil. Add the salt and the couscous and cook until tender, about 7 minutes.
- Drain and rinse with cool water to stop the cooking and reduce the temperature. Drain completely and transfer to a large bowl.
- Trim the spring onions or scallions but cutting off the coarse, dark green parts and the roots. Cut into thin slices and transfer to a small bowl and toss with the lemon juice and olive oil. When the couscous has cooled to room temperature, add the onions or scallions with the couscous and stir to combine. This mixture can be refrigerated for up to 4 hours in advance.
- When ready to serve, transfer the couscous to a serving bowl and toss with the baby greens or spinach and 4 tablespoons of the dressing so that everything is lightly coated with the dressing.
Creamy Lemon-Chive Dressing
Makes 1 1/2 cups
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon fine salt
1 cup light cream
1/3 cup finely snipped fresh chives
Note: Do not use heavy cream as it may curdle. If you cannot find light cream, substitute half-and-half. Another tip is to use scissors to snip the chives and use a jar with a lid to mix the dressing instead of a bowl, giving it a robust shake instead of a stir.
- In a small jar that has a cover, combine the lemon juice and salt. Cover and shake until the salt dissolves. Add the cream and chives and shake to combine.
- Store, covered in the refrigerator for up to one week.
- Shake to blend before using.