Couscous Salad with Dates & Almonds

“Couscous, Baby!” Moroccan Salad with Dates & Almonds. Meet the side dish that steals the show — a sweet, nutty, lemony Moroccan Couscous Salad that knows how to party. It’s light, crunchy, and just the right amount of fancy without trying too hard. Bonus: it tastes even better the next day (if it lasts that long). Goes great with https://www.theredsink.net/post/grilled-chermoula-chicken-with-veggies

A vibrant plate featuring couscous salad garnished with toasted almonds and fresh herbs, complemented by grilled vegetables and marinated chicken drizzled with green sauce.

🧄 Ingredients

For the Dressing:

• 2 tablespoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 1 large clove garlic, minced

• 1 tablespoon honey

• ½ cup olive oil

• Salt and pepper, to taste

For the Salad:

• 1½ cups Israeli couscous

• ½ cup chopped dates

• 1 cup shredded carrots

• ½ cup minced parsley

• ½ cup slivered or sliced almonds

🍋 Instructions

1. Make the Dressing: In a small bowl or jar, whisk together lemon juice, vinegar, garlic, honey, olive oil, salt, and pepper until smooth and blended.

2. Cook the Couscous: Bring a medium saucepan of water to a boil. Add couscous, dates, and carrots. Boil for 3 minutes, then drain well and return to the pot or a large bowl.

3. Add the Dressing: Pour the dressing over the warm couscous mixture and stir to coat. Let it sit for 20 minutes to soak up the flavor, then transfer to the fridge to chill completely.

4. Finish & Serve: Stir in the minced parsley and almonds just before serving.

5. Put it inside of you and enjoy!

A colorful spread of grilled chicken adorned with vibrant green sauce, accompanied by roasted vegetables. Freshly toasted bread and a hearty salad with almonds and parsley complete this appetizing meal.