Israeli Couscous Salad Recipe

Name: Israeli Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups Boiling water; 1 cup Israeli or pearl couscous; Olive oil; kosher salt +fresh ground pepper; 2 English cucumbers, diced; 3 Tomatoes (small), seeded + diced (cut in half and squeeze seeds out; chop rest); 1/2 cup Parsley, chopped; 2 tablespoons Oregano, fresh (or 1 teaspoon dried); 1 Yellow bell pepper, diced; 4 Scallions, minced (green + white parts); 3 Garlic cloves, finely minced; 1/3 cup Feta cheese (about 2 ounces), chopped. Reserve a bit for garnish.; 1 teaspoon Lemon peel, grated; Juice of one lemon; Crushed red pepper

Servings: persons

1 1/4 cups Boiling water
1 cup Israeli or pearl couscous
Olive oil
kosher salt +fresh ground pepper
2 English cucumbers, diced
3 Tomatoes (small), seeded + diced (cut in half and squeeze seeds out; chop rest)
1/2 cup Parsley, chopped
2 tablespoons Oregano, fresh (or 1 teaspoon dried)
1 Yellow bell pepper, diced
4 Scallions, minced (green + white parts)
3 Garlic cloves, finely minced
1/3 cup Feta cheese (about 2 ounces), chopped. Reserve a bit for garnish.
1 teaspoon Lemon peel, grated
Juice of one lemon
Crushed red pepper

1
Pour 1 1/4 cups boiling water over the Israeli couscous in a medium pot and bring to a boil. Lower heat, cover and simmer about 8 minutes or until tender. Drizzle with a little olive oil and sprinkle with a bit of salt and pepper. Set aside uncovered.
2
Meanwhile, in a large bowl, stir together the cucumbers, tomatoes, fresh herbs, peppers, onions, garlic, feta, and lemon peel. Add the couscous and mix. Drizzle lemon juice over all, season well with a good pinch of crushed red pepper, kosher salt and black pepper, and stir well. Drizzle with 3 tablespoons olive oil and mix well. Taste, re-season if necessary, and serve at room temperature. Good cold next day or two for lunches and picnics.

873

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 15 ingredients. The key ingredients include: 1 1/4 cups Boiling water, 1 cup Israeli or pearl couscous, Olive oil, kosher salt +fresh ground pepper, and more.

Yes, 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.

Israeli Couscous Salad

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