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Cucumber and Mint Couscous Salad
March 23, 2017 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
15 minsCook Time
10 minsTotal Time
25 minsA salad full of fresh flavour from the cucumber and mint and a bit of sweetness from sundried cranberries. It's the perfect side salad served with grilled lamb or kebabs.
Ingredients
Salad
- 1 cup Israeli couscous
- 1/3 cup Sundried cranberries
- 1/4 cup radishes , sliced
- 2/3 cup cucumber , seeded and diced
- 1/3 cup fresh mint , coarsely chopped
- 2 cups baby kale
Dressing
- 1 tsp thyme
- 1 tbsp honey
- 1/3 cup white wine vinegar
- 2/3 cup olive oil
Instructions
Salad
- Bring a pot of salted water to a boil. Add the couscous and cook for 10 minutes, or until al dente. Drain and cool under cold water.
- Combine couscous, sundried cranberries, radishes, cucumber, mint and kale.
- Toss with some of the dressing, season and serve.
Dressing
- Combine the thyme, honey, white wine vinegar and slowly whisk in the olive oil to emulsify.