Imagine sitting on a lush Mediterranean beach, the sun warming your skin, a light breeze rustles through the palms while your taste buds are taken on a flavorful adventure courtesy of our vibrant Israeli Couscous Salad Recipe. This exotic, delicious salad has a striking balance of flavors – it’s fresh, slightly creamy, delightfully tangy, with a lovely nutty crunch. Its sunshine-in-a-bowl vibes make it a great addition to summer barbecue parties, picnics or a refreshing lunch option!
Now, let’s crumble the big picture – why will you love it? Well, apart from its incredible taste, this salad is seriously good for you. It���s packed full of nutrients and a host of veggies, adding a host of textures and colors. Plus, it���s quite easy to prepare. Yup, you heard that right, culinary novices, this one’s for you too!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6 servings
- Yield: 6 cups of salad
So, are you ready to rock and chop? Then read along, my friend!
Ingredients & Equipment You’ll Need
The ingredients you’ll need:
- 1 cup Israeli couscous, uncooked
- 2 cups vegetable broth
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and Pepper, to taste
You’re also going to need:
- A Large Bowl
- A Saucepan
The Israeli couscous, which you can easily sub in for regular pasta, is going to serve as the base of your salad. It’s slightly chewy texture perfectly complements the crunchy veggies. Olive oil and lemon juice give the salad its tangy zing, making every bite refreshing!
How To Make Israeli Couscous Salad
- Start by cooking the Israeli couscous according to the instructions given on the package. Do this in your saucepan with the veggie broth instead of water for more flavor. Allow the couscous to cool once it’s cooked.
- In your large bowl, combine all of the diced veggies, including the cucumber, tomatoes, red onion, and bell pepper.
- Once the couscous has cooled, add it to your veggies. Also, add your olive oil, lemon juice, salt, and pepper.
- Stir everything together until it’s combined. Adjust your seasonings to taste.
Tips For The Best Results
- Cook your couscous in veggie broth; this boosts the flavor tremendously.
- Don���t skip on the chilling time as it allows the flavors to meld.
Storage Tips
- Keep it sealed up in the fridge, and it should be good for 3-4 days. You can even make this salad the day before to let the flavors mingle overnight for maximum deliciousness!
Frequently Asked Questions
Q: Can I use a different type of couscous?
A: Yes, you can, but the tiny pearls of Israeli couscous give the best texture.
Q: Can I use different vegetables?
A: Absolutely! The veggies used in this recipe are a suggestion, you can choose your favorites!
Q: How long will this salad last in the fridge?
A: It should last 3-4 days if properly stored.
Q: Can I make this salad ahead of time?
A: Yes! In fact, it’s one of the few salads that taste even better the next day.
Q: What can I serve this with?
A: This salad can be served with grilled meats or you can enjoy it on its own as a refreshing light meal.
Nutritional Facts of Israeli Couscous Salad
To be added by the chef.
Our verdict on Israeli Couscous Salad? It���s so incredibly vibrant and flavorful – a true culinary delight! This is a salad that doesn���t just look good, it tastes good too. Pair it with grilled chicken or simply enjoy it solo for a light, satisfying lunch. Join us next time for an another exciting recipe!
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