Israeli Couscous Salad

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

 

Print Recipe
0 from 0 votes

Israeli Couscous Salad

This Israeli couscous salad is healthy and very easy to make. It includes cherry tomatoes, red onions, cucumbers, feta cheese, parsley, and a simple lemon vinaigrette.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main
Cuisine: Middle Eastern/North African
Servings: 6 people
Calories: 351kcal

Ingredients

For the Israeli Couscous Salad

  • 2 cups Israeli (pearl) couscous
  • 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)
  • cup feta cheese (chopped into 1⁄2 inch cubes)
  • 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.

Nutrition

Calories: 351kcal | Carbohydrates: 49g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 281mg | Potassium: 244mg | Fiber: 4g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg

Sharing is caring!

No Comments

Leave a Comment