Israeli Couscous Salad

Name: Israeli Couscous Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3/4 cup (160 g) Israeli couscous; 4 tomatoes, seeded and diced; 4 Lebanese cucumbers, diced; 1 small red onion, finely chopped; 1 yellow bell pepper, seeded and diced; 1 carrot, finely chopped; 1/2 cup (25 g) chopped cilantro; 3 tbsp chopped mint; 1/4 cup (60 ml) lemon juice; 3 tbsp (45 ml) olive oil; 1/4 cup (30 g) roasted pine nuts (optional)

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Preparation 30 min
Cooking 15 min
Servings 6

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.

Featured in RICARDO Magazine SPRING 2018

Vegetarian
Vegan
Lactose-free
Dairy-free
Egg-free

Israeli Couscous Salad

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