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Israeli Couscous Salad

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A vibrant and refreshing salad made with Israeli couscous, fresh vegetables, and a zesty olive oil and lemon dressing.

Ingredients

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  • 1 cup Israeli couscous
  • 1 ½ cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • 1 bell pepper, diced
  • ¼ cup fresh parsley, chopped
  • ¼ cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. Boil the liquid: In a medium pot, bring the water or vegetable broth to a boil.
  2. Cook the couscous: Add the Israeli couscous, reduce the heat to low, and cover. Cook for about 8-10 minutes until the couscous is tender. Drain any excess liquid if necessary.
  3. Prepare the veggies: In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
  4. Whisk the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Combine ingredients: Add the cooked couscous to the vegetable mixture and drizzle with the dressing. Toss to combine.
  6. Finish with feta: Top with feta cheese if desired. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To refresh, add a splash of olive oil and lemon before serving.

Nutrition

Find it online: https://lunarecipez.com/israeli-couscous-salad/

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