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
Ingredients
- 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
Instructions
- Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
- Add water and bring to a boil then simmer for 12 minutes.
- Remove to a bowl and cool.
- Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.
- Serve.
Thank you!
I thought you had great recipes to share and your kids are super cute.
Yummy! My husband and 2 year old loved it! Israeli couscous is a must to use if you can find it!
How is this healthy if one serving is 400 calories and has 15 g. of fat?
looks yummy
[…] Greek Israeli Couscous Salad, strawberries, sliced red bell peppers and a Carrot, Apple and Coconut Muffins […]
Yes I am also wondering if you should cover the couscous while it simmers…
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Do you cover the couscous while simmering?
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!
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!
would this be good with quinoa instead?