This versatile salad is a great base for swapping ingredients. Use any nut, use carrot greens instead of parsley or perhaps plums instead of apricots. This salad is your creative palate!
Whisk the lemon zest, lemon juice, sugar, mustard and salt in a small bowl.
Slowly add the olive oil, whisking as you go, until emulsified. *This can be made ahead of time.
Salad
Prepare the couscous according to package instructions. (I used Bob's Red Mill - 1 cup couscous, 1.25 cup boiling water, 1/4 tsp salt, 10 minute covered simmer + 4 min off heat, then fluff)
Toast and chop the hazelnuts. Approx. 10 min @ 350F.
Mix all the ingredients in a large bowl, toss with couscous and dressing. Serve!
Notes
This is a lightly dressed salad. Which means it will transport well and hold in the fridge for an easy to pack lunch. Some may want to double the dressing to give it a stronger punch - I prefer it this way - a light subtle lemony flavor.
Nutrition Facts
Couscous Salad
Amount Per Serving (1 g)
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.