Since last year, I've been getting more into making salad and salad dressings from scratch at home. Learning how to make a variety of salads has given me another way to be creative with my meals and nowadays I sometimes make a big salad for dinner when I don't feel like cooking. I've been having fun creating different kinds of fresh spinach, kale, and romaine lettuce salads and now I'm starting to venture into other kinds of salad like couscous salad. This recipe came about when I was in the mood to try Israeli couscous for the first time and wanted to try making a couscous salad with an herb vinaigrette and lots of fresh cucumbers, tomatoes, crunchy red onions, and feta. The result was so tasty and filling that it pretty much became a lunch that lasted me until dinner! If you're a fan of pearl couscous and Israeli couscous and want to try making a quick and filling salad with it, you'll love this recipe!
Ingredients:
-1 cup Israeli couscous
-1 chopped cucumber with skin peeled
-1/2 cup cherry or grape tomatoes cut in halves
-1/4 cup minced red onions
-kalamata olives to taste
-1 tbs. capers (opt)
-feta or goat cheese to taste
-dried cranberries to taste
Seasoning:
-3 tbs. olive oil
-2 tbs. lemon juice
-2 tbs. white wine vinegar
-1 tbs. minced garlic
-1 tsp. dried dill
-1/2 tsp. salt
-1/4 tsp. black pepper or to taste
Steps:
Cook couscous according to package directions. Set aside and let cool for at least 10 minutes. Prep the cucumbers, tomatoes, and onion.
In a large mixing bowl, add vegetables, couscous, and the seasonings. Mix well and serve. Enjoy!
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