Israeli Couscous Summer Salad Recipe

Israeli Couscous Salad with Summer Vegetables

WEBMay 19, 2019 · Mince parsley and red onion. Add to the vegetables in the bowl. Roughly chop olives and add to the bowl. Dice feta cheese and …

1. Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm – about 30 seconds – add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
2. When couscous is toasted – add 1 cup of water and chopped up bouillon cube. Be careful, the pan is hot and the water will probably instantly come to a boil, pour carefully so it doesn’t splash up.
3. Turn heat down to low and simmer couscous for the amount of time on package instructions.
4. While couscous is cooking, dice red pepper and cucumber – you want the dice to be roughly the same size for both. Add to a large bowl.

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Summer Israeli Couscous Salad Barefeet in the Kitchen

WEBApr 24, 2018 · Instructions. Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the …

1. Whisk together the dressing ingredients and set aside. In a medium size saucepan over medium-high heat, warm the olive oil. Add the couscous and cook until fragrant and golden, stirring frequently, about 5 minutes. Add the water and salt and cover with a lid. Reduce heat and simmer until water is absorbed, about 10 minutes.
2. In a large bowl, combine the spinach, arugula, tomatoes, peppers, mushrooms, parsley, and chicken. Pour the dressing over the cooked couscous in the saucepan and stir to combine. Pour the warm couscous over the salad and toss to combine and slightly wilt the greens. Sprinkle with feta, if desired. Enjoy!

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