Israeli Couscous Salad
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.
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Servings: 6 servings
Ingredients
For The Dressing:
- 4 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
For The Salad:
- 1 ⅓ cups couscous uncooked
- 1 tablespoon olive oil
- 1 cucumber persian or english, sliced into half moons
- 1 heirloom tomato diced
- 1/2 medium red onion sliced
- 3 tablespoons fresh parsley chopped
Instructions
- 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.
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