|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for the perfect Israeli couscous salad recipe? Try this simple vegan Israeli salad with pearl couscous (also called Israeli couscous), tomatoes, bell peppers, green onions, cucumbers and fresh parsley and lemon juice. It's a vegetarian recipe similar to the more familiar styles of Middle Eastern salads like tabbouleh, but not as overpowered with fresh herbs and, of course, Israeli couscous has a very different texture than the bulgur wheat usually used in a traditional tabbouleh recipe.
This Israeli salad with pearl couscous recipe has plenty of vegetables in it and is dressed with a fresh lemon juice and olive oil dressing, with a but of red pepper flakes, parsley, and salt and pepper for seasoning. Fresh lemon juice instead of bottled will really serve you well in this recipe, since there's little added extra flavor and seasonings. Similarly, use a good quality olive oil to get the best flavor in this salad, and always use either sea salt or kosher salt instead of table salt to maximize flavors. And, be sure to use fresh cracked pepper for the best taste, particularly in simple recipes such as this one which rely on quality ingredients for the best flavor.
- 2 tbsp. olive oil (good-quality)
- 3 tbsp. fresh lemon juice
- Optional: 1/4 tsp. red pepper flakes
- 1 large tomato (chopped small)
- 1 cucumber (diced)
- 1 green bell pepper (diced)
- 2 green onions (chopped)
- 1 1/2 cups prepared Israeli (pearl) couscous
- 1/4 cup fresh chopped parsley
- 1/4 tsp. sea salt or kosher salt (or to taste)
- Fresh ground black pepper (to taste)
Gather the ingredients.
Whisk together the olive oil, lemon juice, and red pepper flakes to form an emulsified dressing.
In a large bowl, toss together the chopped tomato, diced cucumber, green bell pepper, chopped green onions and cooked Israeli couscous.
Add the fresh parsley and the olive oil and lemon juice dressing, tossing to combine and coat the Israeli couscous well.
Season well with sea salt or kosher salt and a bit of fresh cracked black pepper. Taste, and adjust seasonings to taste.
Enjoy your Israeli couscous salad!
- If you have enough time, this is a good recipe to prepare in advance and allow to chill before serving, so that all those flavors can really develop and meld together.
- If you're not eating vegan, you might like to crumble a bit of feta cheese or another kind of semi-soft goat cheese on top.
- Although the recipe is quite dependent on the fresh chopped parsley for flavor, you could also experiment and try this sometime with fresh chopped cilantro, or perhaps a blend of fresh herbs as well. Experiment, taste, and enjoy!