Platter Salad

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Dijon Vinaigrette:

  • 2 tbsp lemon juice
  • 1 tbsp grainy Dijon mustard
  • 1/2 tsp ground pepper
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tbsp honey

Israeli Couscous:

  • 1 3/4 cup water or broth (I prefer to use vegetable broth – the end flavour is amazing!)
  • 2 tbsp butter
  • 1 1/4 cup Israeli couscous

Platter Salad:

  • You can basically use any type of vegetable that you like in your salad.
  • 2 chopped carrots
  • corn from 2 cobs (great way to use leftovers or just use 1 can of corn)
  • 2 cups spinach
  • 3 green onions (chopped)
  • 1 cup cucumbers (sliced)
  • 6 small tomatoes (cut into quarters)


Dijon Vinaigrette:

  1. Whisk together all the dressing ingredients.
  2. Don’t pour the dressing on the platter!  Instead serve it separate so you can add as little or as much as you would like to your own individual salad.

Israeli Couscous:

  1. Bring the water or broth to a boil.
  2. Add the butter, and stir until it is melted.
  3. Add the couscous, bring back to a boil, then reduce the heat and simmer, covered, for 10 minutes.  Stir a few times.
  4. Then remove from the heat and let sit for about 10 more minutes.
  5. Fluff up with a fork before serving.
  6. Add a scoop of the couscous, either warm or cooled, to your salad!  Delish!

Platter Salad:

  1. Arrange all the salad ingredients on a platter for serving.

Putting the Salad Together: 

  1. Now it’s time to put your salad together…this is the fun part!  Assemble it any way you like – pick your veggies, add a scoop of couscous, then drizzle on some dressing!  Enjoy!