Time: 12 minutes
INGREDIENTS:
1 1/2 cups Israeli couscous (pearl couscous)
1 3/4 cups water or vegetable broth
1 tablespoon olive oil
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese (optional)
Salt and black pepper to taste
For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey or maple syrup (optional)
1 garlic clove, minced
Salt and black pepper to taste
Serves: 6 People
INSTRUCTIONS:
1. Cook the Israeli Couscous:
a.In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
b. Add the Israeli couscous and toast it, stirring frequently, until it’s lightly golden brown, about 3-4 minutes.
c. Carefully pour in the water or vegetable broth and bring to a boil.
d. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed.
e. Remove from heat and let it cool slightly.
2. Prepare the Dressing:
a. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey or maple syrup (if using), minced garlic, salt, and black pepper until well combined. Set aside.
3. Assemble the Salad:
a. In a large mixing bowl, combine the cooked Israeli couscous, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped mint leaves, and sliced Kalamata olives.
b. Pour the prepared dressing over the salad ingredients and toss until everything is evenly coated.
c. If using, sprinkle crumbled feta cheese over the top of the salad.
d. Taste and adjust seasoning with salt and black pepper as needed.
4. Serve:
a. Transfer the Israeli Couscous Salad to a serving dish or bowl.
b. Garnish with additional fresh herbs if desired.
c. Serve the salad immediately or chill it in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
