Ingredients
Scale
Dill Vinaigrette
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon lemon zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon chopped garlic
- 1 tablespoon chopped fresh dill
- Kosher salt, to taste
Vegetable Couscous
- 3/4 cup couscous
- 1 1/8 cups chicken broth
- 1 cup sliced fresh baby spinach
- 1/2 cup sliced mushrooms, large slices cut in half
- 1/3 cup fresh or frozen green peas, thawed and drained
- 1/4 cup chopped jicama
- 2 1/2 tablespoons toasted pine nuts
- 2 large green onions, chopped (white, light green and some of the dark green portion)
- 2 ounces mozzarella cheese, chopped
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
Dill Vinaigrette
- In a jar with a tight fitting lid, whisk together the olive oil, lemon juice, mustard, lemon zest, cumin, garlic and dill. Season to taste with salt.
- Cover and let sit for at least 30 minutes, to allow the flavors to blend.
Vegetable Couscous
- Place couscous in a large skillet and toast over medium heat until lightly browned, around 5 minutes. Stir constantly after around 2 minutes.
- Add chicken broth and bring to a boil.
- Cover, remove from heat and let stand for 5 to 10 minutes, until the water is absorbed. Remove lid and fluff couscous with a fork.
Assembly
- Place couscous in a large mixing bowl with spinach, mushrooms, peas, jicama, pine nuts, onions and cheese. Toss to combine.
- Add vinaigrette; toss until all ingredients are well coated.
- Season to taste with salt and pepper.
Notes
Make ahead: Vinaigrette and couscous mixture, omitting pine nuts, can be made earlier in the day and stored separately, covered, and in the refrigerator. Toss mixture, nuts and vinaigrette just before serving. I also like to brush the mushroom slices with a bit of lemon juice, to keep them from browning.
- Category: healthy, quick and easy
- Method: stove top
- Cuisine: Mediterranean
