Imagine a vibrant, refreshing salad that transports you straight to the sunny Mediterranean coast with just one bite! This Fresh Vegetable Israeli Couscous Salad is not just a meal, it's a culinary adventure that combines the nutty texture of perfectly cooked Israeli couscous with crisp, colorful vegetables and a zesty lemon dressing. Whether you're a health-conscious foodie or simply looking for a quick and delicious lunch option, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Israeli
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous
- 1 1/4 cups water
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of Israeli couscous, 1 1/4 cups of water, 1 diced cucumber, 1 diced bell pepper, 1/2 cup of halved cherry tomatoes, 1/4 cup of chopped parsley, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste.
- In a medium saucepan, bring 1 1/4 cups of water to a boil over medium-high heat. Once boiling, add the Israeli couscous and a pinch of salt.
- Reduce the heat to low, cover the saucepan, and let the couscous simmer for about 10 minutes, or until the water is absorbed and the couscous is tender.
- While the couscous is cooking, prepare the vegetables. Dice the cucumber and bell pepper, and halve the cherry tomatoes. Place all the chopped vegetables in a large mixing bowl.
- Once the couscous is cooked, remove it from heat and let it cool for a few minutes. Fluff the couscous with a fork to separate the grains.
- Add the fluffed couscous to the bowl with the vegetables. Gently mix to combine.
- In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper to create a dressing.
- Pour the dressing over the couscous and vegetable mixture, and toss gently until everything is well coated.
- Finally, add the chopped parsley and mix again. Taste and adjust seasoning with more salt and pepper if needed.
- Serve the salad immediately or refrigerate for about 30 minutes to allow the flavors to meld before serving. Enjoy your Fresh Vegetable Israeli Couscous Salad!
Tips
- Toasting the couscous before adding water can enhance its nutty flavor and prevent clumping.
- Use room temperature vegetables to maintain the salad's fresh texture and prevent cooling down the couscous too quickly.
- For extra flavor, consider adding some crumbled feta cheese or toasted pine nuts.
- Make sure to fluff the couscous with a fork to keep the grains separate and light.
- This salad tastes even better the next day, so don't be afraid to make it in advance for meal prep.
- For a protein boost, add grilled chicken or chickpeas to make it a complete meal.
- Always taste and adjust the seasoning before serving to ensure a perfect balance of flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 34g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
