Israeli Couscous Summer Salad
Ingredients
Israeli Couscous:
- 1 tablespoon olive oil
- 1 cup Israeli Couscous
- 4 cups water
- ½ teaspoon salt
Vegetables:
- 2 cups diced zucchini (1 to 2 zucchini depending on size)
- 8 ounces of grape tomatoes, halved, or 4 finely chopped roma tomatoes
- ½ small red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- ½ cup fresh basil, coarsely chopped
- ½ cup marinated artichoke heart, drained and coarsely chopped
- 2 cloves garlic, crushed
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon paprika
- ¼ teaspoon dried basil leaves
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Ingredients
(serves 4)
Section
Instructions
-
Heat oil in a medium saucepan on medium heat.
- Add the Israeli couscous to the saucepan.
- Stir until the Israeli couscous is lightly toasted (about 1 minute); remove from heat.
- Add ½ teaspoon salt to the saucepan.
- Slowly add 4 cups of water to the saucepan and bring to a boil.
- Cover and simmer for 15 minutes.
- Pour the cooked couscous into a fine mesh strainer.
- Rinse with cold water until completely cooled; set aside.
- Prepare zucchini, grape tomatoes, red onion, jalapeño pepper, and basil.
- Prepare the lemon vinaigrette dressing.
- Pour the couscous into a large serving bowl.
- Add the vegetables to the couscous and toss.
- Pour the lemon vinaigrette dressing into the couscous mixture.
- Gently toss to coat the couscous mixture with the dressing.
- Serve.
Comments
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!