Israeli CousCous & Cucumber Salad
Submitted by sean
Israeli couscous and cucumber salad tosses toasted pearl couscous with crisp cucumber, tomato, lemon, and a handful of fresh parsley and mint. A bright, herby Mediterranean side that eats clean and refreshing.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minPearl-shaped Israeli couscous has a satisfying chew that holds up beautifully in a salad, and this bright Mediterranean version pairs it with crisp cucumber, juicy tomato, lemon, and a big handful of fresh parsley and mint.
The step that takes it from good to great is toasting. Before adding any water, toast the couscous in olive oil until the pearls turn golden and smell nutty. That toasting deepens the flavor and helps the grains stay separate and springy instead of clumping into a sticky mass.
A couple of small things keep it crisp and fresh. Drain off any cooking water that remains so the salad does not go soggy, and let the couscous cool a little before tossing in the herbs and vegetables so they stay vivid and crunchy. Then be generous with the lemon and mint, because that brightness is the whole appeal. Pile it onto lettuce leaves and you have a clean, refreshing side.
Kitchen Tips
- Toast the couscous in oil until golden and nutty before adding water. It deepens flavor and keeps the pearls separate.
- Drain off any leftover cooking water so the salad stays light, not soggy.
- Let the couscous cool slightly before tossing in the herbs and vegetables so they stay bright and crisp.
Variations
- Add crumbled feta and Kalamata olives for a Greek spin.
- Fold in chickpeas to make it a more filling main-dish salad.
- Toss in diced bell pepper or a pinch of sumac for extra color and tang.
Ingredients
Directions
Heat a saucepan over medium heat, with one tablespoon of the olive oil.
Add the couscous, stirring until the couscous begins to color and smell toasty, about 5 minutes.
Add two cups of water, salt to taste and bring to the boil.
Cover, reduce heat and simmer for 15 minutes. Drain any remaining liquid.
Transfer to a large bowl, add the lemon juice, parsley, mint, tomatoes, scallions, cucumber and toss. Taste and adjust seasoning. Add the remaining olive oil and too again.
Serve with lettuce leaves if desired.
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