This Couscous Salad with Herb Vinaigrette is what Chef Jeremy Sewall calls a “no rules salad,” and honestly, we get it. Warm or cold, packed with whatever veggies you’ve got, it’s the kind of throw-together dish that somehow feels comforting and elevated at the same time. The only real tip: dress your veggies before the couscous so everything stays perfectly textured.

Pulled from Sewall’s new cookbook Everyday Chef, this is the kind of effortless, feel good recipe we’ll be making on repeat.

Recipe

SERVES 4

1½ cups vegetable stock

Kosher salt

1 cup Israeli couscous

1 Roasted Red Pepper (page 224)

4 stalks broccoli rabe, blanched

1 cup medley cherry tomatoes, quartered

1 cup Cooked Chickpeas (page 230)

Freshly ground black pepper

About ½ cup Herb Vinaigrette (recipe follows)

½ cucumber, diced

½ cup crumbled feta

In a saucepan, bring the vegetable stock to a boil and add a pinch of salt. Stir in the couscous and simmer for 1 minute, then remove the pan from the heat. Cover with a tight-fitting lid and let stand for 15 minutes. Remove the lid and drain off any excess liquid. Spread couscous on a baking sheet. With a fork, separate and fluff the pieces. Let cool.

Dice the roasted bell pepper. Chop the broccoli rabe into small pieces. Place both in a mixing bowl along with the tomatoes and chickpeas and season with salt and pepper. Add ½ cup of the vinaigrette and toss to combine. Add the couscous and toss to combine. Taste and add more vinaigrette if needed. Transfer to a serving bowl and top with the cucumber and feta.

Herb Vinaigrette 

MAKES ABOUT 1¼ CUPS

½ cup flat-leaf parsley leaves

½ cup basil, cilantro, and mint leaves

1 teaspoon Dijon mustard

2 tablespoons honey

3 tablespoons apple cider vinegar

¾ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

In a jar or other container, combine the herbs, mustard, honey, vinegar, and olive oil. Use an immersion blender to puree and combine. Season with salt and pepper. Seal tightly and refrigerate until ready to use.