Israeli couscous salad
Israeli couscous is an interesting alternative to your regular grains and works really well as a salad base. You’ll find it in most specialty food stores.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
- 1 cup Israeli couscous
- 1 head cos lettuce sliced thinly
- 2 spring onions thinly sliced
- 12 cherry tomatoes halved
- 1 red capsicum finely diced
- 1 cup parsley finely chopped
- 1 small cucumber diced
Dressing
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic crushed
- ½ cup olive oil
- salt and pepper to taste
- Pinenuts and raisins to garnish, optional
- Pita bread or pita crisps to serve
Put on a small pot of salted water to boil. Add the couscous to pot of boiling water and boil for 5 to 6 minutes until al dente.
Drain, rinse in cold water, and drain again. Set aside
Combine vegetables in a bowl and add the cooled couscous, tossing well.
Whisk together the lemon juice, garlic, olive oil and salt and pepper and pour over the salad. Mix well.
Serve garnished with pinenuts and raisins or with pita wedges or crisps. Also great with fish and cold meat.