Vegetarian Israeli Couscous Salad w/ Lemon Caper Aioli

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Vegetarian Israeli Couscous Salad w/ Lemon Caper Aioli


Prep Time 30min/ Yield 4-6
Suggested Wines: Sauvignon Blanc

Ingredients:

2 cups of Israeli/pearl couscous
1 red pepper, finely diced
2 celery stalks, finely diced
1 mango, finely diced
1 apple, finely diced
½ cup red kidney beans
½ cup cooked corn kernels
¼ cup dill, finely chopped
¼ cup parsley, finely chopped
½ cup mixed olives, finely chopped
5 sun dried tomatoes, finely chopped
2 carrots, grated
½ cup Greek feta, crumbled
¼ cup craisins
1 tbsp whole grain Dijon
1 tsp Tabasco
2 tsp sea salt
1 ½ tsp fresh cracked black pepper

Mayonnaise:

1/2 cup mayonnaise
1 tbsp chopped capers
2 tsp chopped dill
1 tsp lemon zest
1 tbsp lemon juice
½ tsp honey
½ tsp fresh cracked black pepper

Method:

The beauty of this recipe is you can make it however you like, the above is just a rough guideline. Israeli couscous is a near perfect base finish up vegetables and other items in the fridge.

Simply boil the couscous to al dente (approximately 7 minutes) then drain thoroughly. Combine all ingredients for couscous including the mayonnaise and let rest for 2 hours, preferably overnight such that all the flavours marry together.