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Israeli Couscous Salad

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A vibrant and refreshing salad made with Israeli couscous, chickpeas, and colorful veggies, perfect for summer meals.

Ingredients

Scale
  • 1 cup uncooked couscous
  • 16 oz canned chickpeas (drained and rinsed)
  • 2 cups cherry tomatoes (halved)
  • 1 English cucumber, chopped
  • 1/2 medium purple onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp fresh mint, chopped
  • 3 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 tsp salt (adjust to taste)

Instructions

  1. Cook the couscous by bringing a pot of salted water to a boil. Add the couscous and cook according to package instructions until tender, about 8-10 minutes. Drain any excess water and set aside to cool.
  2. Prep the veggies by washing and cutting the cherry tomatoes, cucumber, and purple onion, then place them in a large mixing bowl.
  3. Rinse the chickpeas under cold water until there’s no foam, then add them to the bowl of veggies.
  4. Chop the fresh parsley and mint, then add them to the mixing bowl.
  5. Create the dressing by whisking together lemon juice, olive oil, and salt in a small bowl.
  6. Combine the cooled couscous with the bowl of vegetables and herbs, then drizzle the dressing on top, mixing everything gently.
  7. Chill the salad in the refrigerator for about 30 minutes before serving to enhance the flavors.

Notes

This salad can be made ahead of time and tastes even better as it sits. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/israeli-couscous-salad-recipe-fresh-summer-meals/

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