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Israeli Couscous Salad

Featured in the Honolulu Star-Advertiser on March 23, 2016.



Israeli Couscous Salad

  • 1/4 cup extra virgin olive oil, divided
  • 1 cup Israeli couscous
  • 2 cups water
  • Salt to taste
  • 6-8 tablespoons fresh lemon juice, to taste
  • 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
  • 1/4 cup chopped fresh mint
  • 1/2 pound ripe tomatoes, diced
  • 3/4 pound Japanese cucumbers, small diced
  • 1 bunch green onions, finely chopped, or 1/4 cup chopped chives
  • 1 romaine lettuce heart, leaves separated, washed and dried


In a medium saucepan over medium-high, heat one tablespoon olive oil and add couscous. Stir until the couscous begins to color and smell toasty, 4-5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, green onions. Add remaining olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
230 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 35 mg sodium, 31 g carbohydrate, 4 g fiber, 5 g sugar, 6 g protein


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