Happy new year! Since school is back in session, I’ve returned to making quick and easy meals on the weekdays. This Israeli (pearl) couscous salad is one of my go-to weekday meals as it not only fits the quick and easy category but it’s also healthy. I’ve given up on making new year’s resolutions as I can never stick to them but after all the holiday food indulgence, I need to return to eating healthier and this is a great way to start.
How to Make Israeli Couscous Salad
To make this Israeli couscous salad, you’ll need the following ingredients: 2 cups of Israeli couscous, 1½ cups of cherry tomatoes (chopped into halves), ½ large red onion (diced), ½ English cucumber (chopped into ½ inch cubes), ½ cup of black olives (chopped into halves), ⅓ cup of feta cheese (chopped into ½ inch cubes), ⅓ cup of parsley (coarsely chopped). For the dressing for this salad, you will need ¼ cup of olive oil, juice of half a lemon, 1 tablespoon of balsamic vinegar, 1 teaspoon of garlic (minced), 1 teaspoon of black pepper, ½ teaspoon of white pepper, and salt (to taste).
Cook the Israeli couscous according to package directions. If the couscous that you’ve purchased doesn’t have directions, then pour 2¼ cups of water into a medium saucepan and bring the water to a boil on the stove. Add the couscous to the water, cover the saucepan, and let the couscous simmer on low heat for 8 minutes or until the couscous has softened and the water is gone. Occasionally stir the couscous as it’s cooking on the stove.
In a mixing bowl, combine the cooked couscous and all the other ingredients for the salad. In a separate bowl, combine the ingredients for the salad dressing and use a spoon to mix the ingredients together. Pour the dressing on the Israeli couscous salad and use a large spoon to gently mix everything together. You can serve this salad warm or cold. Enjoy! I wish you all the best in 2020!
Other Healthy Recipes That You Might Like
Israeli Couscous Salad
Ingredients
For the Israeli Couscous Salad
- 2 cups Israeli (pearl) couscous
- 1½ cups cherry tomatoes (chopped into halves)
- ½ large red onion (diced)
- ½ English cucumber (chopped into 1⁄2 inch cubes)
- ½ cup black olives (chopped into halves)
- ⅓ cup feta cheese (chopped into 1⁄2 inch cubes)
- ⅓ cup parsley (coarsely chopped)
For the Lemon Vinaigrette
- ¼ cup olive oil
- juice of half a lemon
- 1 tbsp balsamic vinegar
- 1 tsp garlic (minced)
- 1 tsp black pepper
- ½ tsp white pepper
- salt (to taste)
Instructions
- Cook the Israeli couscous according to package directions.
- If the couscous that you've purchased doesn't have directions, pour 2¼ cups of water into a medium saucepan and bring the water to a boil on the stove.
- Add the couscous to the boiled water. Cover the saucepan and let the couscous simmer on low heat for 8 minutes or until it has softened and no water remains. Occasionally stir the couscous as it's cooking to prevent it from sticking to the bottom of the pot and burning.
- Combine the cooked couscous and all the other ingredients for the salad in a mixing bowl.
- In a separate bowl, combine the ingredients for the salad dressing and mix using a spoon.
- Add the dressing to the salad and use a large spoon to gently mix everything together.
- The salad can be served warm or cold.
No Comments