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!
Greek Israeli Coucous Salad (Serves 4)
- 1 1/2 Cups israeli couscous
- 3 Tbsp olive oil, divided
- 2 Cups Water
- 2 Tbsp lemon juice
- 1/2 Tsp Salt
- 1/2 Cup Crumbled Feta Cheese
- 2 Persian Cucumbers, seeded & diced (or 1 cucumber)
- 1 Large Tomato, seeded & diced
- 1 Tbsp Parsley, chopped
Preparation1. Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
2. Add water and bring to a boil then simmer for 12 minutes.
3. Remove to a bowl and cool.
4. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.