Greek Israeli Coucous Salad

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 mins Cook Time: 18 mins

egg free

nut free


  • 1 1/2 Cups israeli couscous
  • 3 Tbsp olive oil, divided
  • 2 Cups water
  • 2 Tbsp lemon juice
  • 1/2 Tsp kosher salt
  • 1/2 Cup Crumbled Feta Cheese
  • 2 Persian Cucumbers, seeded & diced (or 1 cucumber)
  • 1 Large Tomato, seeded & diced
  • 1 Tbsp Parsley, chopped


1. 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.
5. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.