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israeli couscous salad in white terra-cotta bowl with antique spoon

Israeli Couscous Salad

The Home Cook's Kitchen
Israeli couscous salad - a zesty, fresh and flavorful salad made from simple supermarket ingredients. Simple doesn't mean boring when it comes to this salad, let the produce speak for itself! 
5 from 10 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine Middle Eastern
Servings 4 people
Calories 329 kcal

Ingredients
 

Israeli Couscous

  • 1 cup Israeli couscous
  • 1 ½ cups water
  • pinch of salt

Israeli Couscous Salad

  • 1 cup grape tomatoes halved
  • 2 teaspoon sumac
  • 1 tablespoon lemon juice
  • 2 Persian/Lebanese cucumbers diced, or ½ an English cup or around 1 cup diced cucumber
  • ¼ small red onion very finely sliced
  • 5.5 oz feta cheese
  • ½ cup chopped mint
  • ½ cup chopped Italian/flat leaf parsley
  • 1 tablespoon olive oil to drizzle over at the end

Instructions
 

Israeli Couscous

  • Bring the water and pinch of salt to the boil.
  • Add couscous and bring to the boil. Reduce heat and simmer for 8-10 minutes until couscous is tender and water has absorbed.
  • Remove from the heat, and use a fork to 'fluff up' the couscous. Break up any larger pieces, then set aside in a salad bowl to cool.

Israeli Couscous Salad

  • Place halved tomatoes, lemon juice and sumac in a small bowl and set aside to marinate while you make the rest of the salad.
  • To make the salad, combine the couscous, tomato, cucumber, red onion, feta and herbs together and toss well. 
  • Add your drizzle of olive oil, then garnish with some leftover herbs. 
Keyword Israeli Couscous Salad, salad recipe