Israeli Couscous Salad
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
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Israeli couscous salad in an airtight container in the refrigerator.
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