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Israeli Couscous Salad

A hearty Mediterranean salad with toasted pearl couscous, roasted red peppers, cucumber, fresh herbs, and a lemon-cumin vinaigrette. Filling, flavorful, and great for meal prep.

25 minEasyServes 4310 cal/serving

IsraeliSaladStovetopVeganMediterraneanHalal-friendlyNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1.5 cups Israeli (pearl) couscous
  • 2 cups water
  • 1/2 cup jarred roasted red peppers, drained and diced
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Toast 1.5 cups Israeli (pearl) couscous in a saucepan for 2-3 minutes, then add 2 cups water and a pinch of salt. Simmer 10-12 minutes until tender; drain and cool.

  2. 2

    Whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, salt, and black pepper to taste.

  3. 3

    Add the cooled couscous and toss to coat.

  4. 4

    Add 1/2 cup drained and diced jarred roasted red peppers, 1 diced English cucumber, and 1 cup halved cherry tomatoes and toss.

  5. 5

    Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.

  6. 6

    Serve at room temperature or chilled.

Questions

Can I make Israeli Couscous Salad gluten-free?

Yes. The gluten in this entry is 1.5 cups Israeli (pearl) couscous. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Israeli Couscous Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Israeli Couscous Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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