Herb Vinaigrette Infused Couscous Recipe


Herb Vinaigrette Infused Couscous Recipe is a light, healthy, and delicious pasta dish with bright spring flavors that is sure to delight your family and friends.

If you grown your own fresh mint, you will be happy to have another dish for this prolific herb.  This dish, which includes crisp cucumbers, adds a wonderful coolness to my Cinnamon Lamb Chops with Spicy Chile Pepper Sauce.  This salad is delicious when eaten right after making, but you can also make the salad, cover it, and refrigerate for up to 4 hours.

This healthy Infused Couscous recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Infused Couscous Recipe



Herb Vinaigrette Infused Couscous Recipe:
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: Herb Vinaigrette Infused Couscous Recipe
Servings: 4 servings
Infused Couscous:
  • 1 cup chicken stock (homemade or a good-quality store bought brand)*
  • 1/2 teaspoon coarse salt or sea salt
  • 1 teaspoon thyme leaves, chopped
  • 1/2 cup couscous, whole-wheat
  • 1/2 cup English cucumber, seeded and chopped (remove part of the peel in strips)
  • 2 green onions (1 for the couscous and 1 for garnish), sliced
  • Pink peppercorns, freshly-grated (for garnish)
Herb Vinaigrette:
  • 1 teaspoon red wine vinegar (such as Cabernet Sauvignon)
  • Zest from 1/2 of a lemon
  • 1 teaspoon lemon juice, fresh-squeezed
  • 1 tablespoon shallot, minced
  • 1/4 cup olive oil, extra-virgin
  • 1/4 cup mint leaves, fresh**
  • Mint leaves (for garnish)
Infused Couscous Instructions:
  1. Prepare the Herb Vinaigrette; set aside.

  2. In a large saucepan over medium-high heat, add the chicken stock, salt, and thyme leaves; bring just to a boil.  Stir in the couscous.  Remove from heat, cover pot with lid, and let sit, approximately 5 minutes, until all the chicken broth is absorbed.  Fluff the couscous with a fork and transfer to a large mixing bowl.

  3. Gently stir in the chopped cucumber, 1 sliced green onion, and the prepared Herb Vinaigrette.  Transfer to a serving bowl.

  4. Grind the pink peppercorns over the top, sprinkle the sliced green onion over the top, and add a few mint leaves.

  5. Makes 4 servings.

Herb Vinaigrette Instructions:
  1. In a jar or bowl, whisk together the red wine vinegar, lemon zest, and lemon juice.  Add the shallots, olive oil, and mint leaves.

  2. Set aside for approximately 20 minutes to marinate the shallots.

  3. Before adding to the Herb Couscous, either shake or stir the vinaigrette.

Recipe Notes

*  Learn how easy it is to make homemade Chicken Stock - Basic Chicken Stock.

** You might also like to try fresh basil leaves instead of the mint.


Source:  Recipe slightly adapted from the Cuisine at Home magazine, Issue 86.

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