One of life’s great pleasures is sharing a salad over lunch. You know, one of those leisurely lunches that involve pink wine and lots of bread baskets. The kind of lunch that lasts until at least 3.30 in the afternoon. The kind of lunch where you almost run out of things to talk about — but that never happens. I covet those lunches, especially on a Monday.
Let’s share a salad! I should tell you now that I put blueberries in it. Trust me on this one. Also, call me the salad whisperer. We’re in the game! Meet our new friend Israeli couscous. It’s actually a tiny pasta and boils up to be so satisfying and supremely fun to eat.
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This is one of those salads you should take to your friend’s end of summer barbecue. You’ll get weird looks, followed by high-fives. Who doesn’t like high-fives? I mean, total win!
Makes about 2 cups
1 cup dried Israeli couscous
2 cups water
1/4 cup fresh grated Parmesan cheese
Salt and fresh cracked pepper
3 tablespoons olive oil
Juice of 1 lemon
1 tablespoon whole grain mustard
1 tablespoon capers
1 teaspoon lemon zest
1/2 cup toasted pecans
1/2 cup fresh blueberries
Small handful coarsely chopped fresh parsley
Large handful salad greens
Bring water to a boil. Season water with a good pinch of salt and add dried couscous. Cook until couscous is tender through, about 12 minutes. Drain couscous from water (there may only be a bit of water remaining), and rinse couscous in cool water. Pour into a medium bowl.
Add cheese, salt, pepper, olive oil, and lemon juice to the couscous. Stir to combine. Add mustard, capers, and lemon zest and stir to combine, making sure the mustard is evenly distributed. Finally, stir in the pecans, blueberries, and parsley. Season to taste.
Chill until ready to serve. When ready to serve, toss in a handful of salad greens and toss to combine.
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We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.