Make Ahead

Israeli Couscous Salad

July 24, 2014
0 Ratings
  • Serves 6
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

What You'll Need
  • 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.

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