Author Notes
A little bit addictive Israeli and somewhat Greek salad--for hot nights and next-day lunches or picnics. A grilled tuna fillet on top makes a beautiful summer main. Alone, it is easily adapted for vegans or for use with other vegetables. Fun to add chopped olives, capers, etc. if you'd like. —Alyce Morgan
Ingredients
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1 1/4 cups
Boiling water
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1 cup
Israeli or pearl couscous
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Olive oil
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kosher salt +fresh ground pepper
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2
English cucumbers, diced
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3
Tomatoes (small), seeded + diced (cut in half and squeeze seeds out; chop rest)
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1/2 cup
Parsley, chopped
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2 tablespoons
Oregano, fresh (or 1 teaspoon dried)
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1
Yellow bell pepper, diced
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4
Scallions, minced (green + white parts)
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3
Garlic cloves, finely minced
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1/3 cup
Feta cheese (about 2 ounces), chopped. Reserve a bit for garnish.
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1 teaspoon
Lemon peel, grated
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Juice of one lemon
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Crushed red pepper
Directions
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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.
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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.
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