Tree Nut Free Classic Israeli Couscous Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!