LunchSide DishSalad

Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1.5 cup israeli couscous; 3 cup vegetable broth; 1 pcs cucumber diced; 1 cup cherry tomato halved; 0.25 pcs red onion finely diced; 0.5 cup fresh parsley chopped; 0.25 cup fresh mint chopped; 0.5 pcs lemon juiced; 3 tbsp olive oil; 1 clove garlic minced; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup feta cheese crumbled (optional)

This refreshing Israeli couscous salad features tender couscous combined with crisp vegetables and fresh herbs. A tangy lemon-herb dressing brings all the flavors together, making it perfect for a light lunch or a vibrant side dish.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Easy
Per serving: 420 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupisraeli couscous
3 cupvegetable broth
1 pcscucumber, diced
1 cupcherry tomato, halved
0.25 pcsred onion, finely diced
0.5 cupfresh parsley, chopped
0.25 cupfresh mint, chopped

dressing

0.5 pcslemon, juiced
3 tbspolive oil
1 clovegarlic, minced
0.5 tspsalt
0.25 tspblack pepper

garnish

0.5 cupfeta cheese, crumbled(optional)

Equipment

fork · medium saucepan · small bowl · whisk · large bowl

The method

Step by step

1
Bring the vegetable broth to a boil in a medium saucepan.
About 3 min
2
Add the Israeli couscous to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender.
About 10 min
Cook’s note: Do not overcook the couscous; it should be al dente.
3
Remove the couscous from the heat and let it cool for 15 minutes, then fluff with a fork.
About 15 min
Cook’s note: Cooling prevents the vegetables from wilting when mixed.
4
While the couscous cools, prepare the dressing by whisking together the lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl.
About 3 min
Cook’s note: Adjust seasoning to your preference.
5
In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, finely diced red onion, chopped fresh parsley, and chopped fresh mint.
About 2 min
6
Pour the dressing over the couscous and vegetable mixture.
7
Toss gently to ensure all ingredients are well combined and coated with the dressing.
About 1 min
8
Serve immediately, or chill for at least 30 minutes for flavors to meld, optionally garnishing with crumbled feta cheese.
Cook’s note: The salad tastes even better after chilling for a while.

Per serving

Nutrition

68%Score

Calories: 420.1kcal
Protein: 12.8g
Carbs: 60.6g
Fat: 14.3g
Fibre: 5.1g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Israeli couscous salad in an airtight container in the refrigerator.