In high school, I would make “couscous salad” all the time, with the more common super-small, Uber-fluffy couscous. I haven’t cooked much with Israeli couscous, so I looked forward to trying this Israeli couscous salad, full of all the typical Mediterranean ingredients I’m used to but with a new texture.
- 3 oz Israeli couscous
- 1 packet vegetable base
- 1 tbsp red wine vinegar
- 1/2 mini cucumber
- 3.5 oz cherry tomatoes
- 1 shallot
- 10 kalamata olives
- 2 oz feta cheese
- 1/4 oz fresh parsley
- Heat 1 1/2 teaspoon of olive oil in a medium sauce pot over medium heat. When the oil is hot, add the couscous and stir for 1 minute until slightly toasted.
- Add 1 cup of water and the vegetable base, stir well and reduce heat to medium. Cover and simmer for 8-10 minutes.
- While the couscous is cooking, place the red wine vinegar, honey and 1/2 teaspoon salt and pepper into a large bowl. Using a fork, slowly whisk in 2 tablespoons of olive oil.
- Dice half the cucumber and the shallot, add to bowl.
- Slice tomatoes and olives in half and add to bowl.
- Remove the leaves from the parsley. Roughly chop leaves and add to bowl.
- Add couscous to the large bowl. Toss gently to combine.
- Add feta cheese and toss again. Plate and serve.