The Pioneer Woman Tasty Kitchen
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Israeli Couscous Salad

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Level: Easy

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Description

Celebrate the traditional flavors of the Mediterranean (and healthy eating) with this bright and fresh couscous salad!

Ingredients

  • FOR THE COUSCOUS:
  • 1 Tablespoon Olive Oil
  • ¾ cups Israeli Or Pearl Couscous
  • 1-¼ cup Water
  • ¼ teaspoons Salt
  • FOR THE DRESSING:
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons White Wine Vinegar
  • 1 teaspoon Sugar
  • ¼ cups Olive Oil
  • ¼ cups Fresh Curly Leaf Parsley, Finely Chopped
  • 1 Tablespoon Fresh Mint, Finely Chopped
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • FOR THE SALAD:
  • 1 cup English Cucumber, Chopped
  • 1 cup Grape Tomatoes, Halved
  • ¼ cups Red Onion, Thinly Sliced
  • 1 cup Feta Cheese, Chopped
  • ½ cups Kalamata Olives, Drained

Preparation

For the couscous:
Heat oil over medium-high heat in a medium saucepan. Toast couscous, stirring frequently, until couscous is golden brown. This will take approximately 4–5 minutes.

Add water and salt to the pot and bring to a boil. Reduce heat to medium-low to achieve a simmer. Cover and simmer for about 8–10 minutes, or until all the liquid is absorbed. Set aside for at least 30 minutes to cool to room temperature.

For the dressing:
In a small mixing bowl, whisk together all of the ingredients and set aside.

For the salad:
Chop and slice all the ingredients and combine in a large mixing bowl. Add cooked and cooled couscous as well as the dressing to the bowl. Gently toss to combine. Chill for 1 hour prior to serving.

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