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Israeli Couscous Salad


  • Author: Vicky & Ruth
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 6 cups
  • Category: Salad
  • Method: stove top
  • Cuisine: Middle Eastern

Description

This super versatile Israeli Couscous Salad can be served as a side and easily turned into an one bowl meal. Use seasonal fruit and make it all year long! Crushed red chili pepper gives the dressing a nice touch of heat that will wake up your taste buds!


Ingredients

1 3/4 cups uncooked Israeli couscous

2 cups water or vegetable broth

1 tsp salt or less to taste

3 radishes, diced

1/2 red or orange bell pepper, diced

1/2 yellow or green bell pepper, diced

3-4 scallions, sliced

1 nectarine, diced (sub for apple, persimmon or pomegranate in the winter)

1/2 cup green olives, sliced – (sub for any other olive of your liking)

1 small bunch of parsley, cilantro, mint or dill, chopped (about 3/4 cup chopped)

Crushed Red Chili Pepper Dressing (recipe follows)


Instructions

Bring the water or broth to a boil in a large saucepan. Add the salt and couscous, cover, reduce the heat and simmer for 10 minutes or until all the water has been absorbed. Once it’s cooked, remove it from the heat, fluff it up with a fork so the pasta balls don’t stick together and let them cool slightly.

Combine the radishes, peppers, scallions, nectarine,olives and herbs in a large bowl. Add the cooked Israeli couscous and dressing to taste and toss well. Refrigerate until ready to serve

Nutrition

  • Serving Size: 1 cup
  • Calories: 192
  • Sugar: 4
  • Sodium: 322
  • Fat: 1.9
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 4
  • Protein: 7.5
  • Cholesterol: 0
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