Fresh herbs, cherry tomatoes, feta cheese, and Kalamata olives are used in this Israeli couscous salad with a Mediterranean twist. Ideal as a side dish or for a light and tasty meal at any time.
Ingredients: 1 cup Israeli couscous. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: Boil 2 cups of water in a saucepan and add 1 cup of Israeli couscous. Reduce heat, cover, and simmer for 8-10 minutes until couscous is tender. Drain any excess water. In a large bowl, combine the cooked couscous, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and Kalamata olives. In a small bowl, whisk together olive oil and lemon juice to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently to combine all ingredients. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold, garnished with additional fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
canyon high school
