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.
Servings: 6 people
Calories: 351kcal
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.
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