Lemon and Herb Couscous with Goat Cheese, Almonds Featured

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Lemon and Herb Couscous with Goat Cheese, Almonds, and Coriander Buttermilk DressingNo long-winded stories today. Just a salad recipe, since summer is well under way and I’ve been eating them daily. It’s about time. For years, I was not not much of a salad person, unless the salad in question was smothered in a garlicky Caesar dressing or loaded with croutons or feta cheese. In the last while, I’ve become more experimental and open-minded about what can go in a salad, and have been choosing healthier ingredients. More and more, I’m combining greens and grains, like in this recipe for Lemon Herb Couscous with Goat Cheese, Almonds, and Coriander Buttermilk Dressing.

The recipe for the couscous here comes from Epicurious. If you want to go directly to the link, perhaps saving it to your recipe box, you can do so here. This recipe will serve about six people, and the amount of the arugula can be tweaked, depending on your taste. I find that it’s also great with chicken for a one dish meal–leftover roasted chicken or some chicken breast cooked in some spice would complement the dressing nicely.

Lemon and Herb Couscous with Goat Cheese, Almonds, and Coriander Buttermilk Dressing

Ingredients for the Couscous with Herbs and Lemon:

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup/180ml water
1 1/4 cup/300ml low-sodium chicken broth
1 1/2 cups/200g couscous
1/2 cup/120ml finely chopped fresh parsley
1/2 cup/120ml finely chopped fresh basil
1/3 cup/80ml finely chopped fresh mint
1 tablespoon fresh lemon juice

Ingredients for the Dressing:

1/2 cup/100ml buttermilk
1/2 teaspoon ground coriander
1/8 teaspoon ground cumin
1 teaspoon lemon juice
salt
pepper

Other Ingredients:

4 ounces/100g goat cheese
1/3 cup/25g sliced almonds, toasted lightly
3 cups packed/75g arugula (rocket)

Directions:

1) Cook onion in 1 tablespoon oil in a heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
2) Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.
3) Whisk the ingredients for the dressing in a large measuring cup. In a large salad bowl, combine the couscous and arugula. Divide among 6 plates and sprinkle with almonds and goat cheese; drizzle with coriander buttermilk dressing and serve immediately.

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