Cucumber and Israeli Couscous Salad Recipe

Name: Cucumber and Israeli Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 cup Israeli couscous; 6 to 8 tablespoons fresh lemon juice, to taste; 3 cups chopped fresh flat-leaf parsley (from 3 large bunches); 1/4 cup chopped fresh mint; 1/2 pound ripe tomatoes, very finely chopped; 3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice; 1 bunch scallions, finely chopped, or 1/4 cup chopped chives; Salt to taste; 1 romaine lettuce heart, leaves separated, washed and dried

Servings: persons

1/4 cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
3/4 pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or 1/4 cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried

1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous.
2
Stir until the couscous begins to color and smell toasty, 4 to 5 minutes.
3
Add 2 cups water and salt to taste and bring to a boil.
4
Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender.
5
Drain if any liquid remains in the pan.
6
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste.
7
Add the olive oil, toss together, taste and adjust seasonings.
8
Serve with lettuce leaves.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 cup Israeli couscous, 6 to 8 tablespoons fresh lemon juice, to taste, 3 cups chopped fresh flat-leaf parsley (from 3 large bunches), and more.

Yes, Cucumber and Israeli Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cucumber and Israeli Couscous Salad

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