A favorite vegetarian side dish to make for summer — this delicious Israeli Couscous salad is made with fresh tomatoes, cucumber, red onion and pearl couscous tossed in a mint-lemon dressing. Served with toasted pita chips! Super easy. Ready to eat in 20 minutes. Perfect for potlucks.
Add water to a medium sized pot and bring to boil. Salt the water if desired for extra flavor. Once boiling stir in couscous pearls and olive oil. Cover and reduce to 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 everything together. 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 minute or until light golden brown.
Serve immediately or store in fridge then toss before serving.