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Greek Israeli Coucous Salad

September 21, 2010

Last week I went to the grocery to make a Greek tabbouleh salad and while looking for bulgar wheat my attention was caught by Israeli couscous. Couscous is actually a pasta, not a grain, and if there's one food that kids seem to universally love it's pasta, and so I thought it would be an interesting twist for the recipe.

The combination of the toasty flavor of the small beads of couscous with the traditional flavors and textures of a tabbouleh salad, like the creamy tang of the feta cheese and crunch of cucumbers, makes it a great late summer salad that's simple to prepare -- especially perfect for those nights you'd rather spend your time enjoying a nice dinner with the family, rather than making it.

Nothing passes muster in the weelicious kitchen until it's tested by my 3 1/2 year old who ate this for dinner and proclaimed that it was "so yummy". I just love it when he approves!

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Greek Israeli Coucous Salad  (Serves 4)

  • Prep Time:2 minutes,
  • Cook Time: 18 minutes,
  • Total Time: 22 minutes,

Ingredients

  • 1 1/2 cups israeli couscous
  • 3 tablespoons olive oil, divided
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 2 persian cucumbers, seeded & diced (or 1 cucumber)
  • 1 large tomato, seeded & diced
  • 1 tablespoon parsley, chopped

Preparation

  1. 1. Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
  2. 2. Add water and bring to a boil then simmer for 12 minutes.
  3. 3. Remove to a bowl and cool.
  4. 4. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.
  5. 5. Serve.
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Comments






  1. Bec

    April 8, 2013 at 8:36 pm

    Reply

    My three and seven year olds would not eat Israeli cous cous when I tried it but I still have a massive container full so will definitely try this one!

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  3. zaeaton

    July 18, 2012 at 5:07 pm

    Reply

    Yes I am also wondering if you should cover the couscous while it simmers…

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  6. Holly Henderson

    June 10, 2011 at 5:52 pm

    Reply

    Do you cover the couscous while simmering?

  7. Jen

    June 1, 2011 at 9:49 pm

    Reply

    This dish served with your balsamic chicken is a weekly dinner duo in our house! I do add very finely diced sweet baby bell peppers and very finely minced shallot AND a splash of balsamic for a sweet kick. My 16 month old baby loves it!

  8. Paulina Eimre

    March 25, 2011 at 2:13 pm

    Reply

    My one and a half loved it too!!! but I served it as a side dish with butter lemon steaked salmon. It was a success!

  9. erinz451

    January 22, 2011 at 12:55 pm

    Reply

    would this be good with quinoa instead?

  10. Barbie

    October 14, 2010 at 10:49 am

    Reply

    Delicious! And my two year old loved it!

  11. Carla

    September 29, 2010 at 8:46 pm

    Reply

    Oh, my 2 2 year olds love couscous and salads made with bulgur and taboulleh. So does my kindergartener. We use a whole lot more parsley though and don’t add the feta–but I do add a lot more lemon juice too.

  12. Tabitha

    September 24, 2010 at 10:07 am

    Reply

    My 3 year old LOVED it. But I have fed her foods similar to this since she started on solids…. It starts at home. :)

  13. jess

    September 23, 2010 at 11:11 am

    Reply

    i chop spinach into these kinds of salad…easy veggie addition.

  14. hope hardin

    September 22, 2010 at 7:44 pm

    Reply

    could this be made with regular couscous its what i have on hand.

    • catherine

      September 23, 2010 at 3:50 pm

      Reply

      yes :)

  15. Steph

    September 21, 2010 at 7:44 pm

    Reply

    Looks yummy, though I’m not sure how many 3-year-olds would like it.



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