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Israeli couscous salad
Israeli couscous salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious and easy-to-make member recipe from taste.com.au team.
Ingredients:
  • 165.00 ml Israeli couscous
  • 375.00 gm water
  • 125g parsley
  • 6 ripe roma tomatoes, halved, seeds removed
  • 1 red onion
  • 200g fetta
  • 150g kalamata olives, pitted
  • 2 lebanese cucumbers, halved, seeds removed
  • 50ml fresh lemon juice (see Notes)
  • 20ml olive oil
  • Salt and pepper, to taste
Instructions:
  • In a saucepan, simmer Israeli couscous in 1 1/2 cups of water until just tender, about 10 minutes. Alternatively, follow package instructions. Once cooked, refresh couscous in cold water and drain.
  • As the couscous cooks, finely chop the parsley, dice the tomatoes, cucumbers, and feta into small 0.75cm pieces, finely chop the onion, and quarter the olives lengthwise. Combine all the chopped ingredients with the cooked Israeli couscous in a bowl.
  • Prepare the dressing by combining lemon juice, olive oil, salt, and pepper in a jar, then shake it vigorously. Toss the dressing with the salad just before serving.

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