Couscous Salad
A bright and refreshing couscous salad, perfect for serving with grilled chicken.
Ingredients
- 1 cup Israeli (pearl) couscous
- 1 1/2 cup Water
- pinch Sea salt
- 1 tsp Olive Oil
- 1 cup Grape, cherry, globe tomatoes, chopped
- 1 cup English cucumber, chopped
- 1/4 Red onion, chopped
- 2 tbsp Fresh parsley, chopped
- 1/4 cup Freshly squeezed lemon juice 1-2 lemons
- Sea salt, to taste
Instructions
- Add water to medium pan and bring to a boil. Stir in couscous and 1 tsp olive oil. Cover and reduce heat to low. Simmer for 8 minutes. Once cooked, set aside to cool completely.
- While couscous cooks and cools, chop cucumber, tomatoes, onion, and parsley. Add to a large bowl.
- When couscous is completely cooled, combine with chopped veggies.
- Stir in lemon juice and olive oil, to taste. Toss together and add salt as needed.
Notes
Refrigerate if not serving immediately.
Toast pita or naan for a great accompaniment.
- Cut pita or naan into triangles and brush with butter. Toast in oven until done. Serve immediately.