Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Israeli couscous; 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); 1/2 cup red onion (finely chopped); 1/4 cup parsley (chopped); 1/4 cup mint (chopped); 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

55 min 4 servings Easy

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Israeli Couscous Salad

A refreshing Israeli couscous salad with fresh vegetables and herbs, perfect for a light lunch or a side dish.

Prep

15 min

Cook

10 min

Total

55 min

Servings

Difficulty

Easy

Israeli couscous salad, also known as pearl couscous salad, is a delightful dish that combines the unique texture of Israeli couscous with fresh vegetables and herbs. Unlike traditional couscous, Israeli couscous is larger and has a chewy texture that absorbs flavours beautifully. This salad is versatile and can be served as a light lunch or as a side dish alongside grilled meats or fish. It's a perfect choice for a picnic or a potluck, where its vibrant colours and refreshing taste will surely be a hit.

Ingredients

Servings

Couscous

Salad

Dressing

Instructions

Toast the couscous

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, until golden brown, about 5 minutes.

Pro tip: Toasting enhances the nutty flavour of the couscous.

Cook the couscous

Add 1 1/4 cups of water to the toasted couscous and bring to a boil. Reduce the heat to low, cover, and simmer for 8-10 minutes until the water is absorbed and the couscous is tender.

Prepare the vegetables

While the couscous cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and finely chopping the red onion and herbs.

Pro tip: Use a sharp knife for even cuts.

Make the dressing

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

Combine ingredients

In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the dressing over the salad and toss to coat.

Pro tip: Ensure the couscous is cool before adding to prevent wilting the herbs.

Chill the salad

Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld before serving.

Pro tip: This resting time enhances the taste.

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Tips & Tricks

<ul><li>Toast the couscous for extra nuttiness before cooking.</li><li>Use fresh, ripe tomatoes for the best flavour.</li><li>Let the salad chill for at least 30 minutes to blend the flavours.</li></ul>

Serving Suggestions

Serve this Israeli couscous salad cold or at room temperature. It pairs wonderfully with grilled chicken, fish, or lamb. You can make it ahead of time and store it in the refrigerator for up to three days. Just give it a good stir before serving to redistribute the dressing.