As much as I don’t like cold pasta, I adore this Israeli couscous salad. I can say it’s my new favorite.
Israeli couscous is nothing like regular couscous. It has a structure and bite to it like Italian pasta. Don’t you think those wheat pearls look just adorable?
My Israeli couscous salad tastes like summer because of fresh raw vegetables and citrus juices. Swap cilantro for mint if you’re craving something even more refreshing.
Heat oil in a pan over medium heat. Add couscous and stir for few minutes until lightly toasted. Then pour water and bring to boil. Lower the heat, cover and simmer for 10 minutes until couscous is al dente.
Drain the excess liquid and let it cool to room temperature.
Once cool mix with diced vegetables and greens, lime and orange juice and season with salt and pepper.
Serve as a salad or side dish.
PrintIsraeli Couscous Salad with Citrus Dressing
Refreshing Israeli couscous salad with bell pepper, cucumber, fresh herbs and citrus dressing.
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 minutes
- Yield: 4 small portions 1x
- Category: Salad, Side dish
- Cuisine: Israeli, Mediterranean
Ingredients
Scale
- 1 C Israeli couscous
- 2 C water
- 1/2 bell pepper, diced
- 1 small cucumber, diced
- few spring onions, chopped
- small bunch of cilantro, chopped
- juice of 1/2 lime
- 2 tbsp fresh orange juice
- salt and pepper to taste
- oil for cooking
Instructions
- Heat oil in a pan over medium heat. Add couscous and stir for few minutes until lightly toasted. Then pour water and bring to boil. Lower the heat, cover and simmer for 10 minutes until couscous is al dente.
- Drain the excess liquid and let it cool to room temperature.
- Once cool mix with diced vegetables and greens, lime and orange juice and season with salt and pepper.
- Serve as a salad or side dish.
Nutrition
- Calories: 180
- Sugar: 2.8g
- Sodium: 15mg
- Fat: 3.3g
- Saturated Fat: 0.4g
- Carbohydrates: 35.1g
- Fiber: 2.8g
- Protein: 5.7g
- Cholesterol: 0mg
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