Lemon Vinaigrette and Couscous Salad

Name: Lemon Vinaigrette and Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup of lemon juice; ½ cup of extra virgin olive oil; 1 teaspoon of Dijon mustard; 1 teaspoon of honey; salt & pepper, to taste; FOR THE COUSCOUS:; 1 cup of dry whole-wheat couscous (cooked according to the package's instructions); 1 cup of vegetables (I used tomatoes and raw red bell pepper); 2 tablespoons of parsley and/or basil

by Amanda McKillop September 23, 2021

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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!