Israeli Couscous Salad
Israeli Couscous Salad
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Israeli Couscous Salad

30 MIN
15 MIN
There are countless variations on this country’s national salad staple. Salad in Israel is an important part of every meal, and despite the endless ingredient combinations, chopping techniques, bright garnishes and final touches, some things do remain definitive: It’s always made with raw vegetables (and usually includes cucumber, tomato and onion), is served at room temperature, and tastes best when eaten as soon as it’s made (so toss it together right before you tuck in!). We gave ours a two-in-one twist: In addition to the mixture of juicy tomato, cool cucumber, bell pepper, raw red onion, cilantro, mint, lemon and oil, we added Israeli couscous and pine nuts, boosting it into satisfying main-course territory.



  1. In a pot of salted boiling water, cook the couscous for 15 minutes or until al dente. Drain and rinse under cold running water. Let rest for 10 minutes, then transfer to a large bowl.
  2. Add the remaining ingredients. Season with salt and pepper and toss to combine. Serve immediately.


  1. Served this for Meatless Monday dinner. Added white kidney beans for extra protein and a splash of white wine vinegar. Did not use cilantro as I don’t like it, but did add parsley. Hubby asked for seconds! About 300 calories per serving.

  2. My favourite couscous recipe!

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