Israeli Couscous Salad
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (8 7/8 ounce) package israeli couscous
- 1⁄2 medium cucumber, peeled and diced
- 2 medium tomatoes, seeded and chopped
- 1⁄4 cup red bell pepper, diced
- 2 -3 green onions, sliced
- 10 black olives, sliced
- 6 ounces fat free feta cheese, crumbled
- 2 tablespoons fresh tarragon, chopped fine
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped fine
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
directions
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
Questions & Replies
-
Does this recipe do well overnight in the refrigerator? I’d love to pack it in my daughter’s lunch the next day, but dont want it to be soggy from the cucumbers.
Reviews
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Really fresh and clean tasting. I substituted Herbs de Provence for the tarragon and one of my friends commented that he could taste the lavender and loved it.
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I used sun-dried tomatoes, Greek olives and added some toasted pine nuts. I also used balsamic vinegar. It was delicious. I served it with grilled shrimps w/garlic on the side. This is more a 'summer' meal, but I live in AZ and like it year round. Oh, and I also used the fresh basil rather than tarragon, which I couldn't find fresh here. At the end I added some fresh lemon zest too.
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Excellent! Full of fresh flavors and tastes like summer! I subbed dried tarragon for fresh & yellow bell peppers and used a few green olives w/ pimentos, it's all I had. I think any briney olive would work, in a pinch. I was skeptical about using tarragon and boy, oh boy, make sure you include thi in the dressing. I mixed the dried herbs with the lemon juice, red wine vinegar & EVOO, shook and poured over the salad. YUM! It didn't even need S&P! Thanks for posting MacChef, it's a winner and will be made all summer long!
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THis was very very good... I didi triple the sauce and left out the tomatoes and olives...<br/>it was great even with leaving out those items...
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This is an easy salad to prepare and its good too!! Used fresh basil instead of tarragon and next time I may add some fresh garlic to add some more flavor. Don't skimp on the feta cheese and olives, as they add alot of flavor also. Another thought, I might use those salty greek olives they sell at the olive bars instead of regular canned black olives to increase the flavor as well. One more thing, I would decrease the amount of tomatoes and increase the amount of feta cheese next time, just personal preference.
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Tweaks
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Really fresh and clean tasting. I substituted Herbs de Provence for the tarragon and one of my friends commented that he could taste the lavender and loved it.
-
Excellent! Full of fresh flavors and tastes like summer! I subbed dried tarragon for fresh & yellow bell peppers and used a few green olives w/ pimentos, it's all I had. I think any briney olive would work, in a pinch. I was skeptical about using tarragon and boy, oh boy, make sure you include thi in the dressing. I mixed the dried herbs with the lemon juice, red wine vinegar & EVOO, shook and poured over the salad. YUM! It didn't even need S&P! Thanks for posting MacChef, it's a winner and will be made all summer long!
-
This is an easy salad to prepare and its good too!! Used fresh basil instead of tarragon and next time I may add some fresh garlic to add some more flavor. Don't skimp on the feta cheese and olives, as they add alot of flavor also. Another thought, I might use those salty greek olives they sell at the olive bars instead of regular canned black olives to increase the flavor as well. One more thing, I would decrease the amount of tomatoes and increase the amount of feta cheese next time, just personal preference.
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This was really light and refreshing. Made it with whole wheat couscous and with basil instead of the tarragon and oregano. I added some mustard and salt to the dressing as well. I will make this again for sure. Thanks for sharing.
RECIPE SUBMITTED BY
I am a fitness instructor with a passion for cooking. I love to take recipes and see if I can convert them to something a little lighter but still tastes great.
