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Israeli couscous salad
A staple of the Mediterranean cuisine, this Israeli couscous salad with feta, cucumber, tomato and a lemon - olive oil dressing is a must-try. The toasted couscous makes all the difference!
Prep Time 15 minutes
Cook Time 12 minutes
Servings 4
Calories 463 kcal
Ingredients
For the couscous salad:
- 1 cup Israeli couscous
- 2 tablespoons olive oil (for sauteing the couscous)
- 1 full cup (about 250 grams/ 9 oz) chopped cucumber
- 1 full cup (about 250 grams/ 9 oz) sliced grape tomatoes
- ½ red onion, chopped
- 1 small bunch of fresh parsley, chopped
- ½ cup sliced olives
- 1 teaspoon dried oregano
- 200 grams (7 oz) feta cheese, cubed or crumbled
For the lemon-olive oil dressing:
- 1 teaspoon lemon zest
- 1 generous pinch of salt
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 4 tablespoons e.v. olive oil
- ½ teaspoon dried garlic powder, optional
Instructions
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Cook the couscous: Cook the couscous with the olive oil in a pot until it starts to smell nutty. Add 4-5 cups of water and bring to a boil. Reduce heat and boil until al dente (about 8 minutes). Drain and rinse.
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Make the salad: Mix the couscous with the rest of the ingredients for the salad in a large bowl.
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Make the dressing: Transfer the ingredients for the dressing in a jar and shake well to combine and emulsify.
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Mix: Pour the dressing over the couscous salad and mix to combine. Taste and adjust the seasonings. This salad is even better after it's chilled in the fridge for a few hours.
Recipe Notes
- You can use regular tomatoes instead of grape tomatoes
- I normally don't use garlic in this salad, but if you especially like the flavor you can use ½ a teaspoon of dried garlic powder (for mild taste) or 1 minced garlic clove (for stronger taste).
- You can use capers instead of olives.
- You can use dill weed, fresh coriander or fresh mint instead of parsley (or a mix of the above)
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