Couscous Salad


A favorite side dish to make for summer — this amazingly delicious Israeli Couscous Salad with toasted pita chips! Super easy. Ready to eat in 20 minutes.

Israeli Pearl Couscous Water | Sea Salt | Olive Oil Grape Tomatoes Cucumbers | Mint | Parsley Red Onion | Green Onions Lemon Juice | Olive Oil Pita | Butter


Boil water. Stir in couscous and olive oil. Cover and reduce to a simmer for 8 minutes.  Scrape cooked couscous pearls into a large bowl and let cool. 

Chop tomatoes, cucumbers, onions, green onions, and herbs. Add to couscous.  Pour lemon juice and olive oil over couscous and veggies and toss. Add sea salt to taste. 

Slice pita in bite sized pieces. Coat both sides with butter. Bake in toaster oven at 350° for 2-3 minutes or until golden brown.  Serve immediately, or store in fridge and toss before serving. 

"This dish is great for potlucks, picnics, lunches to go, or as a side with dinner. It's gorgeous - colorful and full of fresh herbs and is always a hit!"


Try This

follow for more tasty recipes