Recipes

Israeli Couscous Salad

This Israeli Couscous Salad is a refreshing and flavorful dish perfect for a light lunch or as a side dish for dinner. Combining pearl-like Israeli couscous with fresh vegetables and herbs gives it a delightful texture and taste. The tangy lemon dressing ties everything together, making it an irresistible option for any occasion.
saladsappetizersgluten-freelight mealssummerquick mealshealthyside dishesvegetarianmediterranean
15m 15m 2 0

Ingredients

  • halved cherry tomatoes (1 cups)
  • diced red bell pepper (0.5 medium)
  • chopped parsley (2 tablespoons) - fresh parsley
  • chopped mint leaf (1 tablespoons) - fresh mint
  • crumbled feta cheese (2 ounces)
  • sliced kalamata olives (3 tablespoons) - optional
  • freshly squeezed lemon juice (2 tablespoons)
  • salt (0.5 teaspoons) - adjust to taste
  • freshly ground black pepper (0.25 teaspoons) - adjust to taste
  • water (1.5 cups)
  • israeli couscous (1 cups) - also known as pearl couscous
  • diced cucumber (1 medium) - preferably English or Persian cucumbers
  • olive oil (3 tablespoons)

Instructions

Cook the Couscous

  • Bring the water to a boil in a medium saucepan.
  • Add the couscous, reduce the heat to low, cover, and simmer for about 10 minutes or until the couscous is tender.
  • Remove from heat, fluff with a fork, and let it cool.

Prepare the Vegetables

  • Meanwhile, halve the cherry tomatoes and dice the cucumber and red bell pepper.
  • Chop the parsley and mint leaves finely.

Assemble the Salad

  • In a large bowl, combine the cooled couscous with the cherry tomatoes, cucumber, red bell pepper, parsley, mint, and kalamata olives.
  • Add the crumbled feta cheese to the mixture.

Make the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Toss and Serve

  • Drizzle the dressing over the couscous and vegetable mixture.
  • Gently toss everything to ensure it's evenly coated with the dressing.
  • Serve immediately or refrigerate for 30 minutes for a chilled salad.

Tips

  • Toast the couscous lightly in the saucepan before adding water to enhance its nutty flavor.
  • You can add seasonal vegetables such as diced zucchini or roasted eggplant for variation.
  • For additional protein, consider adding grilled chicken or chickpeas to the salad.
  • Use red wine vinegar or balsamic vinegar instead of lemon juice for a different tangy twist.
  • This salad can be made a day ahead and stored in the refrigerator, allowing flavors to meld wonderfully.