Mediterranean Diet Friendly Israeli Couscous Salad with Lemon and Herbs

Total time40 min

Prep time15 min

Cook time15 min

4.6

(21)

Mediterranean Diet Friendly 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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