Couscous Salad (Recipe)

Jan 23, 2022

Couscous Salad (Recipe)


✅ 1 cup Israeli couscous raw

✅ 1 Tbsp olive oil (I use Kasandrinos)

✅ 1 tbsp Pomegranate Molasses

✅ 2 cups chickpeas cooked

✅ 1/4 red onion thinly sliced

✅ 1 cup chopped parsley
✅ 1/2 cup chopped mint

✅ 3 cloves garlic finely chopped

✅ 3 tomatoes cut into small pieces; or about 12 ounces (2 cups) of grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved

✅ 2 stalks green onions thinly sliced

✅ 3 baby cucumbers cut into small cubes

✅ 1/2 jalapeno pepper minced; optional

For the dressing

✅ 1/3 cup olive oil

✅ 1/4 cup lemon juice from one lemon or so

✅ 3/4 tsp kosher salt

✅ 1 tsp black pepper freshly ground


1️⃣ To prepare the couscous, heat one tablespoon of olive oil in a medium pot and toast the dried pearls for a minute or two. Add 1 1/4 cups of water (or vegetable broth) and simmer, covered, for about 10 minutes.

2️⃣ Place all the ingredients in a large bowl, mix, taste for salt and pepper and adjust if necessary.

3️⃣ Cover and let stand at room temperature until ready to serve, up to 4-5 hours.


Servings : 6
Ready in : 15 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Middle eastern

Calories: 368kcal

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