• 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.


  • 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


  • 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

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