- Phyllis Prestamo
Israeli Couscous Salad
This Middle East salad goes well with pita cut into triangles and toasted with garlic butter. I sometimes add cubed avocado or left over corn-on-the cob adding variety to this simple salad.

Ingredients
1 cup Israeli couscous
1 tsp. Extra Virgin Olive Oil
1 cup water
splash of chicken broth (or a few sprinkles of bouillon)
1/4 red pepper
1/2 cup cubed cucumber
1 cup grape tomatoes cut in two
2 Tbsp. shallots, minced
1 handful fresh parsley
1 oz. crumbled feta cheese
1/4 cup sliced black olives
3 Tbs. Extra Virgin Olive Oil
1 Tbs. red wine vinegar
1 tsp. honey
salt and pepper to taste
splash of lemon juice
Directions
Add 1 tsp. of EVOO to a sauce pan and quickly toast couscous
Add water and broth and heat until boiling
Lower heat and simmer for 8 minutes
Chop all vegetables and olives and toss together
Mix EVOO, vinegar, a splash of lemon juice,and salt & pepper and pour over vegetables
Add cooled couscous and feta and toss.
Refrigerate for at least 1 hour before serving