Israeli Couscous Salad
A delicious couscous salad that is loaded with fresh vegetables, herbs, and a tangy dressing that makes it a favorite side, or a perfect vegetarian main.
Servings: 6
Calories: 316kcal
Ingredients
- 2 cups Israeli Couscous uncooked
- 1 tsp Salt
- 2 Tbsp Olive Oil
- 2 1/2 cups Water
- 1 cup Grape tomatoes quartered
- 1 1/2 cups Cucumbers diced
- 1 1/2 cups Bell Pepper Yellow, orange, and red
- 1 cup Red Cabbage chopped
- 1/2 cup Green Onion sliced
- 1 cup Fresh Parsley chopped finely
- 1/4 cup Fresh Basil chiffoned
- 1/3 cup Italian Dressing of choice, or more (divided)
Instructions
- In a large skillet, add 2 Tablespoons of olive oil, and fry couscous over medium-high heat until browned and toasted on all sides.
- Add salt to the pan, and 2 1/2 cups of already boiling water. Cover and cook for 6-8 minutes stirring occasionally. Remove from heat, leave covered, let sit for 3 minutes.
- Place couscous in large mixing bowl and toss with 2 Tbs of the Italian dressing, and place in fridge to allow to cool.
- Meanwhile, chop up all the vegetables and herbs into uniform sized pieces.
- Remove couscous from refrigerator, and add all of the herbs and vegetables to the bowl, and stir together with the remaining dressing.
- Taste, adjust flavor with added dressing or salt and pepper, and serve.
- Store leftovers, or if preparing for later, cover and store in refrigerator up to 5 days.
Nutrition
Calories: 316kcal | Carbohydrates: 52g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 542mg | Potassium: 406mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2546IU | Vitamin C: 76mg | Calcium: 57mg | Iron: 2mg