Although I love to bake, I have to balance my sugar high with healthy choices as well. My goal during the week is always to make meals that are delicious, fast and easy to clean up. As a full time Endodontic resident, I don’t have a lot of time to prepare lengthy meals that require several hours of simmering and stirring. Although, I love to make dishes that meet that criteria, they normally don’t fit into the work week. This Israeli couscous salad was super tasty, and I didn’t feel guilty going back for seconds. I served this salad as the entree, but it would also make a great side dish for a summer picnic or bbq cookout. With fresh ingredients, and pops of brilliant colors, this dish will be a hit at home or at any gathering.
Israeli Couscous Salad
Author: The Prepped Chef Original
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
- Head of Romaine Lettuce
- Spring Mix
- 3+ Persian Cucumbers (diced)
- 20+ Cherry Tomatoes (diced)
- Italian Parsely (diced)
- Crumbled Feta Cheese (rinsed and dried)
- Israeli Couscous
- 2 tbsp Olive Oil
- Juice of 1 fresh squeezed lemon
- Salt and Pepper to taste
Instructions
- Dice persian cucumbers and cherry tomatoes and toss in mixed leafy greens of choice. I chose what I had at home, which was Romaine lettuce and a Spring mix, but any selection of greens will work just as well. While you are preparing the vegetables for the salad, boil the couscous as recommended on the package. I had the Trader Joe's brand, and followed the directions, boiling the grain for approx 3-5 mins. After couscous is plump, strain to remove excess liquid. Allow to cool for 3-5 mins prior to incorporating into salad. Coarsely chop Italian parsley and crumble feta. Incorporate the couscous grain with the salad, adding the lemon juice, olive oil and salt/pepper. The salad and grain should be lightly tossed in the liquid, without saturating the ingredients. Add the feta cheese, lightly toss into salad. Top with additional parsley for garnish. Enjoy as a light and healthy meal, or as a side dish to include with any meal.
Notes
Serving size based on entree portion. If serving as a side dish, salad will serve 8-10 people.
I enjoyed reading your blog and plan to make the salad recipe soon.
Thanks.