Israeli Couscous Salad
Nutty pearl couscous tossed with crisp vegetables, fresh herbs, and a bright lemon dressing. Ready in 20 minutes—perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 1 cup pearl couscous (Israeli couscous)
- 1 cup cherry tomatoes
- 1 medium cucumber
- ½ cup fresh parsley or mint, chopped
- 1 whole lemon (zested and juiced)
- 3 tablespoon olive oil
Instructions
- 1
Bring 2 cups of water to a rolling boil in a medium saucepan over high heat, watching until large bubbles break the surface continuously, about 3–4 minutes.
- 2
Pour the 1 cup of couscous into the boiling water, stir once with a wooden spoon, then reduce heat to medium-low.
- 3
Cover the saucepan with a lid and let the couscous simmer without disturbing it until all the water is absorbed and the couscous is tender and fluffy, about 10 minutes.
- 4
Remove the saucepan from heat and let it sit covered for 2 minutes, then fluff the couscous with a fork to separate the grains.
- 5
While the couscous cooks, slice the cherry tomatoes in half from top to bottom and place them in a large mixing bowl.
- 6
Cut the cucumber lengthwise in half, then lay each half flat and slice crosswise into half-moons about 1/4 inch thick, and add to the bowl with tomatoes.
- 7
Chop the fresh parsley or mint into pieces no larger than a grain of rice and add to the bowl with vegetables.
- 8
Zest the lemon directly into the vegetable bowl by using a microplane or fine grater to shave the yellow outer skin into fine threads, then cut the lemon in half and squeeze all juice into the bowl.
- 9
Pour the 3 tablespoons of olive oil into the vegetable bowl and sprinkle with salt and pepper to taste.
- 10
Add the warm couscous to the vegetable bowl and toss gently with a wooden spoon until all ingredients are evenly mixed and the dressing is distributed, about 1 minute.
- 11
Divide the salad evenly between two bowls or plates and serve immediately, or let it cool to room temperature.
Tools you’ll need
- medium saucepan with lid
- wooden spoon
- fork
- large mixing bowl
- cutting board
- chef's knife
- microplane or fine grater
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