Israeli couscous salad

5 from 1 vote

This Israeli couscous salad is a healthy and easy to make side dish. Full of fresh ingredients like cucumbers, tomatoes, dairy free feta, onions and fresh herbs. Topped with a lemon, oil and vinegar dressing. Easy side dish for the summer.

Prep Time10

Cook Time10

Total Time20

Course: Salad, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 468kcal

Author: Maria

Equipment

Lemon squeezer

Ingredients

2 cups pearl couscous
2½ cups vegetable broth
16 ounces chickpeas drained and rinsed
½ cup roasted red peppers
½ cup cucumbers sliced into half moons
½ cup cherry tomatoes
½ cup fresh herbs mint and parsley
½ red onions diced
½ cup dairy free feta cheese

Dressing

¼ cup olive oil
3 tablespoons red wine vinegar
1 lemon juiced
½ teaspoon salt or to taste

Instructions

Cook couscous

In a pan, add 1 teaspoon of oil and heat to medium heat. Add the couscous and saute until some pieces turn lightly brown and they start to smell slightly nutty. This should be about 5 mintues
2 cups pearl couscous
Add in the vegetable broth and cover. Bring it to a simmer. Cook for 8-12 minutes or until the couscous softens and the water is absorbed.
2½ cups vegetable broth

Prepare vegetables

Chop up and prepare all of your vegetables. Add the vegetables, chickpeas, salt and feta cheese to a large mixing bowl. Add the pearl couscous after it cooks and cools for about 10 minutes.
16 ounces chickpeas, ½ cup roasted red peppers, ½ cup cucumbers, ½ cup cherry tomatoes, ½ cup fresh herbs, ½ red onions, ½ cup dairy free feta cheese, ½ teaspoon salt

Add dressing

Mix all of the ingredients for the dressing in a small mason jar and stir. Add it to the mixing bowl and mix well. Taste and add more salt if needed.
¼ cup olive oil, 3 tablespoons red wine vinegar, 1 lemon

Notes

This will last in the fridge for up to five days.

Nutrition