Close
Share by
Ingredients
- 250 ml (1 cup) Israeli couscous*
- 375 ml (1½ cups) snow peas
- 250 ml (1 cup) cherry tomatoes cut in half
- ½ cucumber, diced
- 80 ml (⅓ cup) finely chopped red onion
- 2 stalks celery, thinly sliced
- 125 ml (½ cup) walnut pieces, toasted
- 80 ml (⅓ cup) canola oil
- 45 ml (3 tbsp.) lemon juice
- 10 ml (2 tsp.) lemon zest
- 60 ml (¼ cup) chopped fresh parsley
- 30 ml (2 tbsp.) chopped fresh basil
- 30 ml (2 tbsp.) chopped fresh mint
- Salt and ground pepper
- 200 g (7 oz.) Champlain cheese cut into small wedges
Preparation
- Cook couscous in a saucepan according to package directions. Let cool.
- Combine all ingredients except cheese in a large bowl and add couscous. Salt and pepper to taste. Mix well and incorporate cheese. Serve.
- * Not to be confused with tiny yellow couscous. Israeli couscous is twice as big and looks like small pearl pasta.
Suggestion
- Try this recipe with L'Ange Gardien or L'EMPEREUR cheese.
Storage
- Couscous salad keeps in the refrigerator for 3 to 4 days. It is best to store the salad and cheese separately.
Share by
email
Your message has been send successfully.
You can use these cheeses for this recipe
You may also like
Accompaniments

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.