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.
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
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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.
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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.
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3
Add the cooled couscous and toss to coat.
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4
Add 1/2 cup drained and diced jarred roasted red peppers, 1 diced English cucumber, and 1 cup halved cherry tomatoes and toss.
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5
Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.
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6
Serve at room temperature or chilled.