Israeli Couscous is available at most larger grocery stores; it comes in plain, whole wheat, and tri-colored varieties. The three can be used interchangeably in this unique and yummy salad. For a full-meal salad, add chunks of leftover cooked chicken breast, salmon, or shrimp.
1/4 cup lemon juice
1/3 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon sugar
1/2 teaspoon sumac powder (good, but leave it out if you cant find it it can be ordered online)
2 tablespoons fresh mint, finely chopped or 2 teaspoons dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup Israeli (pearl) couscous
2 cups water
1 teaspoon salt
1/4 cup red onions, finely chopped
1 medium cucumber, peeled, quartered lengthwise, and sliced
1 red bell pepper, cut into small dice
1/4 cup chopped fresh parsley
1 small carrot, coarsely grated
1 cup crumbled feta cheese
1/2 cup dried cherries
- Dressing: Mix all ingredients well in a blender or jar; let sit for a while to blend flavors.
- Meanwhile, measure the couscous into a small skillet.
- Turn the heat to medium and let the couscous toast, shaking the skillet often, or stirring often.
- When the couscous is toasted to a golden brown, add the water - it will bubble up - and stir it; add the salt, cover the skillet, and turn the heat to low.
- Let cook 10-12 minutes or until the liquid is absorbed.
- Transfer the mixture to a serving bowl to cool.
- Add the remaining ingredients and enough of the dressing to moisten well.
- Cover and refrigerate at least 4 hours or up to 2 days to allow the flavors to blend.
Amount Per Serving
Calories 239 Calories from Fat 123
Percent Total Calories From: Fat 51% Protein 8% Carb. 41%
Nutrient Amount per Serving
Total Fat 14 g 21%
Saturated Fat 4 g
Cholesterol 13 mg
Sodium 597 mg
Total Carbohydrate 24 g
Dietary Fiber 1 g 2%
Sugars 2 g
Protein 5 g
Vitamin A 36% Vitamin C 43% Calcium 0% Iron 5%