Israeli Couscous Salad
Another wonderful recipe adapted from Ricardo ❤ So fresh and tasty, for fresh herbs lovers!
For a full meal, you can add chickpeas or marinated tofu to stock up on protein!
Prep : 30 min
Cooking : 15 min
Total time : 45 min
Servings : 6
Ingredients
¾ cup (160 g) Israeli couscous
4 tomatoes, seeded and diced
4 Lebanese cucumbers, diced
1 small red onion, finely chopped
1 yellow pepper, seeded and diced
1 carrot, chopped
½ cup + 3 Tbsp (170 ml) fresh herbs, chopped (eg : cilantro & mint, basil & mint, parsley & mint)
¼ cup (60 ml) lemon juice
3 Tbps (45 ml) olive oil
¼ cup (30 g) roasted pine nuts (optional)
Salt & pepper
Preparation
In a pot of salted boiling water, cook the couscous for 10-15 minutes or until al dente. Drain in a strainer and rinse under cold running water. Let rest for 10 minutes, then transfer to a large bowl.
Add the remaining ingredients. Season with salt and pepper and toss to combine. Serve immediately. Keeps for a few days in the refrigerator, but tastes better the same day.
Recipe adapted from Ricardo : https://www.ricardocuisine.com/en/recipes/7938-israeli-couscous-salad
