Pecan Free Classic Israeli Couscous Salad
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Learn more →Ingredients
4 servings
- 1 ½ cups israeli couscous (pearl couscous)
- 1 ¾ cups water
- ½ tsp salt, plus more to taste
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil, divided
- 1 english cucumber, diced (about 1 ½ cups)
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ½ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 3 tbsp fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp dijon mustard
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the cherry tomatoes with 1 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 15–18 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges. Set aside to cool slightly.
- 2
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the Israeli couscous and stir to coat, toasting for 2–3 minutes until the pearls are lightly golden and smell nutty.
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