Israeli Couscous Salad with Mandarin Vinaigrette
Isn’t the word “Couscous” fun to say?!
Couscous!
It is right up there with Hobby Lobby and Sprinkle for me!
Today I am sharing my recipe for Israeli Couscous with Mandarin Vinaigrette. A delightful dish for spring, summer, or a weekend brunch.
Grab your apron! I want to share this recipe with YOU!
Israeli Couscous Salad with Mandarin Vinaigrette
Ingredients
1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives
Garnish: 1 Mandarin orange, sliced
Mandarin Dressing
1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt
pinch of black pepper
Directions
Israeli Couscous
1. Bring the chicken broth to a rolling boil in a saucepan.
2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.
3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.
4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.
Mandarin Vinaigrette
5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!
Assembly
6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.
7. In a large bowl add the baby greens.
8. Spoon the Israeli couscous on top of the baby greens.
9. Sprinkle on the feta cheese, olives, and cucumber.
10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.
Enjoy!
Israeli Couscous Salad with Mandarin Dressing
Ingredients
1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives
Garnish: 1 Mandarin orange, sliced
Mandarin Dressing
1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt
pinch of black pepper
Instructions
Israeli Couscous
1. Bring the chicken broth to a rolling boil in a saucepan.
2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.
3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.
4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.
Mandarin Vinaigrette
5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!
Assembly
6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.
7. In a large bowl add the baby greens.
8. Spoon the Israeli couscous on top of the baby greens.
9. Sprinkle on the feta cheese, olives, and cucumber.
10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.
PIN IT
Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
This recipe is dedicated to my dear friend, Chef Doug! ..Because Couscous is fun to say.