Israeli Couscous Salad Recipe
Israeli couscous salad is a refreshing medley of veggies, herbs, and cooked couscous. It’s both delicious and rich in texture. One bite — and you'll be hooked!
Servings 8 servings
Calories 128kcal
Ingredients
- 1 cup uncooked couscous
- 16 oz canned chickpeas drained and rinsed
- 2 cups cherry tomatoes halved
- 1 English cucumber chopped
- 1/2 medium purple onion chopped
- 1/4 cup fresh parsley chopped
- 3 tbsp fresh mint chopped
Israeli Salad Dressing
- 3 tbsp lemon juice
- 1/4 cup olive oil
- 1 tsp salt adjust to taste
Instructions
- In a medium size pot, bring water and salt to a boil. Add in couscous and oil to the pot, stir to combine, and let it simmer for about 10 minutes. Remove from the pot and let it cool to a room temperature.
- Chop all the veggies and herbs. Drain and rinse chickpeas. Place couscous on the bottom of a large bowl. Add veggies, chickpeas, and herbs.
Israeli Salad Dressing
- In a small jar, combine all the dressing ingredients. Cover with a lid and shake until the dressing is well combined.
- Add the dressing to the salad right before serving. Toss together and enjoy.
Nutrition
Calories: 128kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 455mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg