This Israeli Couscous Salad is a light and fresh side dish for summer! Bright flavors of lemon and herbs, along with cucumber, tomato and onion mixed with pearl couscous tastes delicious on its own as a light lunch or as a side dish for grilled meats at a BBQ or potluck.
1cucumber persian or english, sliced into half moons
1/2medium red onionsliced
Whisk together ingredients for dressing, set aside.
In a medium saucepan over medium heat, add 1 tablespoon of olive oil. When oil is hot, add the couscous and sauté for several minutes, until starting to turn golden.
Add 1 and 3/4 cups of water to the pan. Bring to a boil, then reduce heat and cover. Simmer for 12 minutes or until liquid is absorbed. Remove from heat, then transfer to a large bowl and allow to cool.
When couscous is cool, add the tomatoes, cucumber, onion and dressing, stir to mix. Stir in fresh parsley. Taste and season with additional salt and pepper if needed.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Meghan McMorrow | Fox and Briar www.foxandbriar.com