Lemon Vinaigrette and Couscous Salad

by Amanda McKillop
Lemon Vinaigrette and Couscous Salad

Welcome to the second instalment of my best salad recipes series! I’m bringing it back to old school today with a classic lemon vinaigrette and couscous salad. I think this is an easy and versatile recipe that every person should know. 

Lemon Vinaigrette and Couscous Salad Variations

If you know how to make a lemon vinaigrette dressing, you’ll open the door to making endless variations by just substituting the lemon juice for other acids or kinds of vinegar. 

You can also add other flavourings like onion, shallots, or garlic before incorporating your olive oil. You can also substitute your olive oil for walnut oil (or any different kind of oil, for that matter). But, again, this is just a great base recipe that you can use to run wild with your imagination – just keep the proportions relatively the same and adjust to your tastes!

The whisking process is the important part to remember. A good, stable vinaigrette should stay together. If your vinaigrette separates after it’s made, it wasn’t done right. It’s essential that your dressing stays together because you’ll want your dish to have a consistent taste in every bite. Who wants one bite of olive oil drowned greens and another with lemon juice?

Since the whisking process is so important, here’s a video tutorial on how it’s done. Enjoy!

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