An anytime of year staple food! The Isreali couscous stands up the best with this volume of herbs, but I have also made this with quinoa to be gluten free. Also a good grain substitute would be farro.
Ingredients: 11/2 cups chicken or vegetable stock 1 cup Israeli couscous 1/2 small red onion, finely chopped 1 Roma tomato, finely chopped 2 cups fresh curly leaf parsley 1/2 cup fresh mint leaves 1 lemon, grated zest and juice 2 garlic cloves, minced 1/2 cup Milanese Gremolata Olive Oil 1/2 cup Lemongrass Mint white balsamic vinegar Sea salt and ground black pepper
Instructions:
Bring the stock to a boil in a medium saucepan and add the couscous. Remove from the heat, cover with a lid, and let stand for 15-20 minutes, until all the stock is absorbed. Fluff the couscous with a fork and transfer it to a baking sheet or a plate where you can spread it out, so it can cool more quickly.
In a large serving bowl, combine the cooled couscous, onion, parsley, mint, and lemon juice, and toss well to combine.
In a separate bowl, whisk together the lemon zest, garlic, olive oil, balsamic, and salt/pepper to taste.
Drizzle the dressing over the salad and mix well to combine. Let sit for at least 30 minutes in the fridge before serving.
This keeps for 1 week in an airtight container in the fridge.
Since it keeps so long, it's a great idea to make a double batch!
For a spicy version, swap the Harissa infused olive oil and use Grapefruit white balsamic (or Pomegranate dark balsamic for a more rich, spicy flavor).
For a more classically italian version, try a combination of Tuscan Herb Olive Oil and Sicilian Lemon white balsamic vinegar!
Such a fresh, delicious side for outdoor grilling meals!
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