Israeli Couscous Cucumber Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 people
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Calories
181 kcal
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Course
Salad
Israeli Couscous Cucumber Salad
Description
Israeli Couscous Cucumber Salad features toasted couscous brought to tenderness by simmering, then cooled to room temperature where it's combined with crisp cucumber pieces, halved grape tomatoes, and fresh herbs like mint, parsley, shallots, and cleaned leeks. The couscous is initially toasted in olive oil, enhancing its nutty flavor before cooking. A bright vinaigrette made with fresh lemon juice, olive oil, apple cider vinegar, garlic powder, salt, and black pepper is whisked together and folded into the salad, coating all ingredients evenly.
The salad offers a mix of textures: the tender yet slightly chewy couscous, crunchy cucumber and leeks, juicy tomatoes, and delicate herbs. It is served cold or at room temperature, making it suitable for picnic sides or light lunches.
For best results, ensure the leeks are thoroughly cleaned before use, as they may harbor dirt in their layers. The salad can accommodate substitutions in vegetables, though fresh herbs like parsley and mint are preferred in their fresh form for best flavor.
Ingredients
- 1 cup Israeli couscous
- 1/2 tablespoon extra virgin olive oil
- 2 cups water
- 1/2 teaspoon kosher salt
- 10 oz grape tomatoes or cherry tomatoes, halved
- 1 lg English cucumber chopped
- 1/4 - 1/2 cup leek chopped, or sliced in half moons
- 2 tablespoons shallot minced
- 1 tablespoon mint minced, fresh
- 1 bunch parsley chopped, fresh
- 1 teaspoon lemon zest
Vinairgrette
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 6 grinds black pepper fresh ground
Instructions
- Heat 1/2 tablespoon of olive oil in a saute pan over medium heat. Add the couscous, stir to coat in oil and cook (stirring often) until it begins to lightly rown- approximately 2-3 minutes.
- Add two cups of water and 1/2 teaspoon of salt to saute pan and bring to a boil. Reduce heat and simmer until couscous is tender, aproximately 10 minutes. Drain if necessary add to a large bowl to cool.
- Meanwhile in a separate small bowl or measuring cup with a pour spout, add vinaigrette ingredients and whisk well until everything is well incorporated.
- In the large bowl with cooling couscous, add the cucumbers and tomatoes. Add parsley, mint, shallots, and leeks. Mix well.
- Drizzle vinairgrette on salad and mix well. Season with additional salt if needed.
- Serve and enjoy!
Notes
- Use high-quality extra virgin olive oil to enhance the vinaigrette flavor.
- Clean leeks thoroughly by slicing, soaking in water, and draining to remove all dirt.
- Fresh herbs provide better flavor than dried for parsley; dried mint can substitute fresh mint using a third of the quantity.
- Store extra leeks wrapped in a damp paper towel in the fridge for up to 5-7 days.
- Any type of grape or cherry tomatoes can be used; English cucumbers preferred for their crispness but any cucumber works.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 404mg | 17% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1297IU | 26% |
| Vitamin C | 22mg | 24% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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