Jennifer Aniston’s Salad aka The Rachel Salad

Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

Recipe adapted from Iowa Girl Eats.

Ingredients:

Couscous Salad

• 1 1/2 c. water
• 1 c. Israeli couscous
• 1/2 tsp. salt
• 1 tsp. olive oil
• 1/2 small red onion, minced
• 15 oz. can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1/2 c. packed fresh parsley, finely chopped
• 1/2 c. loosely packed fresh mint leaves, finely chopped
• 1/2 c. roasted salted pistachios, chopped
• 1/2 c. (2oz.) crumbled feta cheese
• Salt and pepper, to taste
• Mixed lettuce

Lemon Dressing

• 1/2 c. lemon juice (about 2-4 lemons)
• 1/2 c. olive oil
• 1 TBSP honey
• Salt and pepper, to taste

Directions:

1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
2. Couscous: Add water, salt, and olive oil to saucepan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally.
3. Onion and couscous: Add red onion to a large mixing bowl. Once the couscous is cooked, add couscous to the bowl with the onion, and let the couscous cool for a few minutes.
4. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine.
5. Salad: Add chickpeas through mint to the onion and couscous, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
6. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

Jennifer Aniston’s Salad aka The Rachel Salad: