Couscous Salad with Honeysuckle Vinaigrette

Couscous Salad with Honeysuckle Vinaigrette

This Couscous Salad with Honeysuckle Vinaigrette is a delicious meal starter.

Couscous Salad with Honeysuckle Vinaigrette
Makes 6 to 8 servings
  • 1 cup pearl couscous
  • 1½ cups chicken broth
  • 2 cups fresh pink lady peas, cooked
  • 1 bunch asparagus tips, blanched
  • 1 cup shaved fennel
  • 1 cup moscato grapes, halved and seeds removed
  • 1 cup thinly sliced celery
  • 1 shallot, thinly sliced
  • ½ cup sliced almonds, toasted
  • ½ cup Honeysuckle Vinaigrette (recipe follows)
  • Garnish: fresh chervil, honeysuckle blossoms
  1. In a medium saucepan, combine couscous and broth. Bring mixture to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until couscous is tender and liquid is evaporated, about 10 minutes.
  2. Remove from heat. Rinse with cold water, drain, and set aside.
  3. In a large bowl, combine prepared couscous, peas, asparagus, fennel, grapes, celery, shallot, and almonds. Add Honeysuckle Vinaigrette, and toss to combine. Garnish with chervil and honeysuckle blossoms, if desired.

Honeysuckle Vinaigrette
Makes approximately 1¼ cups
  • ⅓ cup white wine vinegar
  • ½ cup honeysuckle blossoms
  • 2 tablespoons Honeysuckle Simple Syrup (recipe follows)
  • 2 tablespoons chopped fresh shallot
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅔ cup extra-virgin olive oil
  1. In a small container, combine vinegar and honeysuckle blossoms. Let mixture steep for at least 2 hours or overnight. Strain mixture through a fine-mesh sieve into a small bowl.
  2. In bowl, whisk together honeysuckle vinegar, Honeysuckle Simple Syrup, shallot, chives, garlic, salt, and pepper. Gradually add olive oil, whisking constantly until mixture is combined. Store, covered, in refrigerator for up to 3 days. Let come to room temperature, and whisk before serving.

Honeysuckle Simple Syrup
Makes 1½ cups
  • 2 cups granulated sugar
  • 1½ cups water
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 2 cups honeysuckle blossoms
  1. In a small saucepan, combine sugar, 1½ cups water, and vanilla bean seeds over medium-high heat. Bring mixture to a boil. Reduce heat, and simmer, whisking often, until sugar is dissolved, about 10 minutes.
  2. Remove from heat, and add honeysuckle. Let steep for 15 minutes. Discard honeysuckle. Transfer to an airtight container, and refrigerate for up to 3 weeks.

For more recipes featuring honeysuckle, see “Ambrosial Delights” on page 119 of the May/June 2017 issue of Victoria. 

The Special French Issue: Preview May/June 2017 

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