Israeli Couscous Salad

Have you ever tried couscous?  It's like pasta, but it's shaped into little beads.  This was my first time using Israeli couscous which is also known as pearl couscous because the beads are larger than regular couscous.  I've made couscous before - I just make the instant stuff right out of the box.  This Israeli couscous salad is so much better!  It's packed with fresh flavors and with the tomatoes, cucumber, and basil it reminds me of a combination of tabbouleh and Greek salad.

This is certainly a recipe than can be easily changed to suite your tastes by omitting or substituting ingredients.  I changed the recipe by adding extra kalmata olives because I like them so much, I purposely left out the mozzarella cheese, and I realized later I completely forgot to include the artichoke hearts and chickpeas.  Even though I didn't follow the recipe exactly, this Israeli couscous salad was a real hit at our house!

I will definitely be making it again (and hopefully I can remember to include all the ingredients!)  It's great on its own, but it would also make an excellent side dish and it would be perfect to take to a potluck.  It's so easy to make too!  The couscous cooks in about eight minutes.  While it's cooking, just chop the vegetables and then mix everything together.

I've been reading cookbooks and collecting recipes for years, but Pinterest is where I seem to find the best recipes!  Be sure to check out my other Pinterest tried and tested recipes in my recipe index.

Yield: 6 servings

Israeli Couscous Salad

Packed with fresh Mediterranean flavors, this versatile recipe can be easily adapted to suite your tastes by omitting or substituting ingredients such as feta cheese or artichoke hearts.

prep time: 10 MINScook time: 10 MINStotal time: 20 mins

ingredients:

Vinaigrette

• 2 Tablespoons lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon dill
• 1 teaspoon garlic powder
• salt and pepper to taste

Couscous

• 2 cups Israeli or pearl couscous
• 2 cups grape tomatoes, sliced in half
• 1/3 cup finely chopped red onion
• 1/2 of an English cucumber, peeled and chopped
• 1 (15 oz.) can chickpeas, drained and rinsed
• 1/2 cup pitted kalamata olives
• 15-20 fresh basil leaves, thinly sliced

instructions

1. For the vinaigrette, mix the ingredients in a bowl. Whisk together to combine. Set aside.
2. Cook couscous in water according to the package directions. Set aside and allow to cool.
3. Whisk the vinaigrette again and pour over the salad. Add fresh basil leaves and toss the salad to combine all ingredients.  Add additional salt if needed.  Can be served at room temperature or chilled.

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Inspired by this pin for Israeli couscous salad.