Israeli Couscous Summer Salad


Israeli Couscous:


Double Recipe of Lemon Vinaigrette Dressing:


  1. Heat oil in a medium saucepan on medium heat.
  2. Add the Israeli couscous to the saucepan.
  3. Stir until the Israeli couscous is lightly toasted (about 1 minute); remove from heat.
  4. Add ½ teaspoon salt to the saucepan.
  5. Slowly add 4 cups of water to the saucepan and bring to a boil.
  6. Cover and simmer for 15 minutes.
  7. Pour the cooked couscous into a fine mesh strainer.
  8. Rinse with cold water until completely cooled; set aside.
  9. Prepare zucchini, grape tomatoes, red onion, jalapeño pepper, and basil.
  10. Prepare the lemon vinaigrette dressing.
  11. Pour the couscous into a large serving bowl.
  12. Add the vegetables to the couscous and toss.
  13. Pour the lemon vinaigrette dressing into the couscous mixture.
  14. Gently toss to coat the couscous mixture with the dressing.
  15. Serve.


Makes 6 servings.

This is a very flavorful and colorful summer salad!

This salad can be made and refrigerated a few hours in advance of serving.

This salad can be a great addition to any picnic or potluck!

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