Israeli Couscous Salad

recipetineats.com

rebeccamallouf

subheading: Couscous:

2 tsp olive oil

1 garlic clove , minced

½ small onion , finely chopped

250 g / 8 oz / 1.5 cups Israeli Couscous (Note 1)

1 ½ cups / 375 ml vegetable or chicken broth

1 cup / 250 ml water

subheading: Salad:

2 cucumbers , diced (about 2 cups)

250 g / 8 oz cherry tomatoes , halved (about 2 cups)

3 cups baby spinach , finely sliced (Note 2)

¼ cup coriander / cilantro , finely chopped (or sub with parsley)

¼ cup dill , finely chopped

subheading: Lemon Dressing (Note 3):

2 tsp lemon zest

2 tbsp lemon juice

¼ cup / 65 ml extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove , minced

1 tsp sugar , optional

½ tsp salt + black pepper

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