Get ready to tantalize your taste buds with a stunning Israeli Couscous Salad that's not just a dish, but a culinary journey! Imagine a colorful medley of earthy roasted beets, creamy feta cheese, and perfectly cooked Israeli couscous that promises to elevate your dining experience from ordinary to extraordinary. This recipe is a perfect blend of textures and flavors that will transport you straight to the sun-drenched landscapes of the Middle East, all while being incredibly simple to prepare.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous
- 2 medium beets, roasted and diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) for roasting beets. Wash beets thoroughly and wrap individually in aluminum foil.
- Place foil-wrapped beets on a baking sheet and roast for 45-60 minutes until tender when pierced with a fork. Let cool completely after roasting.
- While beets are roasting, prepare Israeli couscous by bringing 1¼ cups of water to a boil in a medium saucepan. Add couscous, reduce heat to low, cover, and simmer for 8-10 minutes until water is absorbed.
- Once couscous is cooked, fluff with a fork and transfer to a large mixing bowl. Allow to cool to room temperature.
- Peel roasted beets and dice into small, uniform cubes. Be careful to wear gloves to prevent staining hands.
- Finely chop red onion and fresh parsley. Crumble feta cheese into small pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Add diced beets, crumbled feta, chopped red onion, and parsley to the cooled couscous.
- Pour dressing over the salad and gently toss to combine all ingredients evenly.
- Cover and refrigerate for 30 minutes to allow flavors to meld. Taste and adjust seasoning if needed before serving.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Roasting Beets: Wear disposable gloves to prevent staining your hands, and wrap beets completely in foil to lock in moisture and enhance their natural sweetness.
- Couscous Perfection: Ensure you use a low heat and keep the pot covered while cooking to achieve fluffy, perfectly tender couscous.
- Flavor Infusion: Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the ingredients to marinate and develop a more complex flavor profile.
- Temperature Matters: This salad can be served chilled or at room temperature, making it versatile for various occasions and meal settings.
- Customization: Feel free to add toasted pine nuts or swap parsley for mint to create your own unique variation of this classic dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 9g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 20mg
