Eggless Israeli Couscous Salad with Lemon and Herbs

Total time40 min

Prep time15 min

Cook time15 min

4.6

(21)

Eggless Israeli Couscous Salad with Lemon and Herbs

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Ingredients

4 servings

1 ½ cups israeli couscous (pearl couscous)
1 ¾ cups water
½ tsp salt, plus more to taste

For toasting

1 tbsp olive oil, for toasting

For the dressing

3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
¼ cup extra-virgin olive oil
1 tsp dijon mustard
1 small garlic clove, finely grated
¼ tsp black pepper

For the salad

1 english cucumber, diced (about 1 ½ cups)
1 cup cherry tomatoes, halved
⅓ cup pitted kalamata olives, halved
3 scallions, thinly sliced (green parts only)
½ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped
3 oz feta cheese, crumbled (about ¾ cup)

For serving

2 tbsp toasted pine nuts (optional)

Instructions

1
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the couscous and cook, stirring frequently, until the grains are lightly golden and smell nutty, about 3–4 minutes.
2
Pour in the water and 1/2 tsp salt, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until the water is absorbed and the couscous is tender, about 10 minutes. Spread the couscous onto a large mixing bowl or rimmed baking sheet and let it cool to room temperature, about 10 minutes.

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