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


  1. In a medium saucepan over medium-high, heat one tablespoon olive oil and add couscous.
  2. Stir until the couscous begins to color and smell toasty, 4-5 minutes.
  3. Add 2 cups water and salt to taste and bring to a boil.
  4. Reduce heat, cover and simmer 15 minutes, or until the couscous is tender.
  5. Drain if any liquid remains in the pan.
  6. Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, green onions.
  7. Add remaining olive oil, toss together, taste and adjust seasonings.
  8. 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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