Israeli Couscous Salad with Herbs & Lemon
Tender, toasted Israeli couscous tossed with crisp cucumber, tomato, and fresh herbs, dressed in a bright lemon vinaigrette. A refreshing vegetarian side that tastes even better the next day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 298
- Protein
- 8g
Ingredients
- 1.5 cups Israeli couscous
- 2.25 cups water
- 1 whole cucumber, Persian or English
- 2 whole Roma tomatoes
- ½ cup fresh parsley, flat-leaf
- ¼ cup fresh mint
- 1 whole lemon
- 3 tablespoons olive oil
Instructions
- 1
Pour 1.5 cups Israeli couscous into a 3-quart pot and place it over medium-high heat, stirring constantly with a wooden spoon for 2–3 minutes until the couscous turns from cream-colored to light golden and smells nutty.
- 2
Pour 2.25 cups water into the pot — it will sizzle and steam. Stir once, then reduce heat to medium-low and cover with a lid.
- 3
Simmer covered for 10 minutes until the water is absorbed and the couscous grains are tender but still hold their shape when you bite one.
- 4
Remove the pot from heat and let it sit covered for 2 minutes to finish steaming, then fluff with a fork and transfer to a large bowl to cool slightly.
- 5
Place the cucumber on a cutting board and slice it lengthwise from the root end to the tip into two halves, then turn each half flat-side down and slice crosswise into 1/4-inch-thick half-moons — you should have about 1.5 cups.
- 6
Place each tomato stem-side up on the cutting board and slice straight down through the center to split it in half, then place each half cut-side down and slice lengthwise into 1/4-inch-thick strips, then slice those strips crosswise to make 1/2-inch dice.
- 7
Gather the parsley leaves into a loose stack on the cutting board, roll them tightly into a thin bundle, and slice crosswise into thin ribbons about 1/8 inch wide — you should have about 1/2 cup loose ribbons.
- 8
Gather the mint leaves the same way, roll into a bundle, slice crosswise into thin ribbons about 1/8 inch wide — you should have about 1/4 cup loose ribbons.
- 9
Cut the lemon in half, then hold one half over a small bowl and squeeze until you collect 3 tablespoons fresh juice, pressing firmly to extract all the liquid and catching any seeds with your other hand.
- 10
Pour 3 tablespoons olive oil into the bowl with the lemon juice, add a pinch of salt and several grinds of black pepper, and whisk with a fork until the oil and juice combine into a pale, slightly thick liquid.
- 11
Add the cucumber, tomato, parsley, and mint to the cooled couscous, then drizzle the lemon dressing over everything and toss gently with a fork until the salad looks evenly coated, about 30 seconds.
- 12
Taste a spoonful and add more salt or lemon juice if you like — the salad should taste bright and slightly tangy — then let it rest at room temperature for 5 minutes before serving, or refrigerate for up to 4 hours.
Tools you’ll need
- 3-quart pot with lid
- wooden spoon
- fork
- large mixing bowl
- cutting board
- chef's knife
- small bowl
- fork or whisk
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