Mediterranean Israeli Couscous Salad

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Mediterranean Israeli Couscous Salad

Are you looking for a fresh and healthy salad to enjoy this summer? If so, look no further than this delicious Mediterranean Israeli couscous salad. This dish is easy to make and full of flavor. Plus, it’s perfect for picnics and potlucks.

When you think of Mediterranean cuisine, what comes to mind? Perhaps images of delicious, healthy food made with fresh ingredients from the sea and the land.

This Israeli couscous salad is a perfect example of a dish that embodies the flavors and traditions of the Mediterranean region. It’s easy to make, and it’s perfect for any occasion.

Mediterranean Israeli Couscous Salad

Mediterranean Israeli Couscous Salad is filled with olives, capers, tomatoes, fresh herbs, and more!

This colorful salad is seriously my new addiction, and that’s totally okay because it’s super light and healthy.

Anyway… the dressing! The dressing in this salad is simply olive oil, lemon juice, and minced shallot. But – true story – although the dressing tasted perfect in a separate bowl, once I tossed it with my salad, it wasn’t perfect anymore.

The flavors of my herbs, tomatoes, and especially my olives, completely overpowered the flavor of the dressing. I had to add more lemon juice to my salad to get it to taste perfect again.

Today’s cooking tip is to simply taste your food. Especially with a salad recipe, you can adjust a dressing or even the ingredients within the salad to suit your taste buds’ preferences.

For example, I used kalamata olives here and they had such a strong flavor that I needed more lemon juice to balance them. But if I had used black olives, I would’ve needed less lemon juice to do the job.

When you’re making this salad, feel free to remove ingredients you don’t like, or substitute ingredients. I’ve listed exactly what I did here, but even if you change a lot of it, it’ll likely still be delicious.

That’s the beauty of a salad recipe! On the other hand, if you decided to take my Strawberry Lemonade Bread and substitute baking powder with baking soda and used heavy cream instead of milk, we’d have a problem. And a mess.

Happy couscous eating!

What to serve with Mediterranean Israeli Couscous Salad

Mediterranean Israeli Couscous Salad is a simple, yet flavorful dish that is perfect for a quick weeknight meal or a light summer lunch. The salad is made with Israeli couscous, cherry tomatoes, Kalamata olives, feta cheese, and fresh herbs, and is tossed in a simple Mediterranean dressing.

  • While the salad can be served on its own, it also pairs well with grilled chicken or fish.
  • For a heartier meal, add a scoop of Mediterranean Israeli Couscous Salad to a bed of mixed greens.

Mediterranean Israeli Couscous Salad is also a great dish to bring to potlucks and picnics, as it can be served at room temperature or chilled.

Mediterranean Israeli Couscous Salad

How to make Mediterranean Israeli Couscous Salad

  1. Heat 2 tsp olive oil in a medium-large nonstick pan over high heat. Add the couscous and toss for 3-4 minutes, until lightly browned. Pour in 1¼ cups cold water and bring to a boil. Reduce to low. Cover until cooked through, about 10 minutes. Lightly fluff with a spoon. Rinse thoroughly with cold water, and drain well.
  2. Combine remaining 2 tbsp olive oil, lemon juice, and shallot in small bowl. Add pinch of salt and pepper, plus more to taste.
  3. In large bowl, combine couscous, dressing, olives, tomatoes, capers, herbs, and parmesan. Add more lemon juice, salt, and pepper to taste, then serve.
Yield: 1

Mediterranean Israeli Couscous Salad

Mediterranean Israeli Couscous Salad

Looking for a healthy and delicious salad to enjoy this summer? Then look no further than this Mediterranean Israeli couscous salad! Featuring fresh ingredients like cucumbers, tomatoes, and parsley, this salad is perfect for any occasion. Plus, it's easy to make and can be tailored to your own taste preferences. So why wait? Give this amazing Mediterranean Israeli couscous salad a try today!

Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 8 minutes

Ingredients

  • 1 cup uncooked Israeli (pearl) couscous
  • 2 tsp & 2 tbsp extra virgin olive oil
  • ¾ tsp lemon juice, plus more if needed
  • 2 tsp minced shallot (from 1 shallot)
  • kosher salt
  • freshly ground black pepper
  • ¼ cup sliced kalamata or black olives
  • ½ cup tomatoes (I used heirloom cherry tomatoes)
  • 2 tsp drained capers
  • 2 tsp chopped fresh parsley
  • 2 tsp chopped fresh basil
  • 2 tbsp grated parmesan (optional)

Instructions

  1. Heat 2 tsp olive oil in a medium-large nonstick pan over high heat. Add the couscous and toss for 3-4 minutes, until lightly browned. Pour in 1¼ cups cold water and bring to a boil. Reduce to low. Cover until cooked through, about 10 minutes. Lightly fluff with a spoon. Rinse thoroughly with cold water, and drain well.
  2. Combine remaining 2 tbsp olive oil, lemon juice, and shallot in small bowl. Add pinch of salt and pepper, plus more to taste.
  3. In large bowl, combine couscous, dressing, olives, tomatoes, capers, herbs, and parmesan. Add more lemon juice, salt, and pepper to taste, then serve.

Notes

To make ahead, combine all ingredients of the salad except the herbs and parmesan. Refrigerate up to 1 day. Add and toss with herbs and parmesan just before serving.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 232Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 4mgSodium 815mgCarbohydrates 8gFiber 3gSugar 1gProtein 3g

FAQ and Tips

The salad can be made ahead of time and served chilled or at room temperature. Mediterranean Israeli Couscous Salad can also be easily customized to include your favorite vegetables or herbs.

Here are some tips for making the perfect Mediterranean Israeli Couscous Salad:

  • Cook the couscous according to package instructions. Be sure to use a large pot so that the couscous has plenty of room to expand.
  • Once the couscous is cooked, fluff it with a fork and let it cool slightly.
  • In a large bowl, combine the cooked couscous with diced tomatoes, cucumbers, Kalamata olives, feta cheese, and fresh parsley.
  • For the dressing, whisk together olive oil, red wine vinegar, garlic, salt, and pepper. Pour the dressing over the salad and mix everything together until evenly coated.
  • Taste the salad and adjust the seasonings as needed. If you want a bit more acidity, add more vinegar. If you want it more flavorful, add more garlic or salt. And if you

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