Garden Couscous Salad Recipe

Name: Garden Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Plus 2 Teaspoons Extra Virgin Olive Oil, Divided; 2 cups Israeli Couscous; 4 cups Water; 1/2 whole Onion, Peeled; 2 whole Parlsey Stems; 2 teaspoons Kosher Or Coarse Sea Salt, Divided; 1/2 teaspoons Freshly Ground Black Pepper; 2 Tablespoons -3 Tablespoons Red Wine Vinegar, To Taste; 1 clove To 2 Cloves Garlic, Peeled And Minced; 1/2 whole Sweet Onion, Minced; 1 cup Black Or Kalamata Olives, Halved; 1 whole Broccoli Crown, Cut Into Small Florets; 4 ounces, weight Feta Cheese, Crumbled Or Diced Into Small Cubes; 1 whole Medium Zucchini, Diced Into Small Cubes; 2 whole Medium Carrots, Diced Very Small; 2 whole Dill Pickles, Diced Into Small Cubes; 1 teaspoon Dijon Mustard; 1/4 teaspoons Ground Cayenne Pepper

Servings: persons

3 Tablespoons Plus 2 Teaspoons Extra Virgin Olive Oil, Divided
2 cups Israeli Couscous
4 cups Water
1/2 whole Onion, Peeled
2 whole Parlsey Stems
2 teaspoons Kosher Or Coarse Sea Salt, Divided
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons -3 Tablespoons Red Wine Vinegar, To Taste
1 clove To 2 Cloves Garlic, Peeled And Minced
1/2 whole Sweet Onion, Minced
1 cup Black Or Kalamata Olives, Halved
1 whole Broccoli Crown, Cut Into Small Florets
4 ounces, weight Feta Cheese, Crumbled Or Diced Into Small Cubes
1 whole Medium Zucchini, Diced Into Small Cubes
2 whole Medium Carrots, Diced Very Small
2 whole Dill Pickles, Diced Into Small Cubes
1 teaspoon Dijon Mustard
1/4 teaspoons Ground Cayenne Pepper

1
Heat 2 teaspoons extra virgin olive oil over medium heat in a large saucepan with a tight fitting lid. When the oil is hot, add the dry couscous and stir well to coat. Toast the couscous in the oil for about 1-2 minutes or just until a couple couscous grains begin to take on a light golden brown color but most of them remain pale. Carefully add the water all at once along with the onion end, parsley stems and 1 teaspoon of the Kosher salt. The water will boil up quickly and may spit a little, so be cautious. Add the lid and simmer, stirring occasionally, for 8-10 minutes, until the couscous is cooked through, but not mushy. Pour the couscous into a fine mesh strainer and rinse with cold water.
2
Transfer the couscous into a large mixing bowl. Add the remaining 3 tablespoons of extra virgin olive oil and 1 teaspoon of Kosher salt, freshly ground black pepper, red wine vinegar, minced garlic and minced onion to the couscous and toss to distribute evenly.
3
Add remaining ingredients and toss until evenly combined. This is best if covered tightly and refrigerated for an hour or more prior to serving, but it can be eaten immediately.

260

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 18 ingredients. The key ingredients include: 3 Tablespoons Plus 2 Teaspoons Extra Virgin Olive Oil, Divided, 2 cups Israeli Couscous, 4 cups Water, 1/2 whole Onion, Peeled, and more.

Yes, Garden 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.

Garden Couscous Salad

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