Search
by Ingredient
Israeli CousCous and Cucumber Salad

Israeli CousCous & Cucumber Salad

StarStarStarHalf starEmpty star

Submitted by sean

A very refreshing and clean salad/side dish.

YIELD

4 servings

PREP

5 min

COOK

20 min

READY

25 min

Ingredients

4 6E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 237
CUP ML COUSCOUS
Israeli
6 9E+1
TABLESPOONS ML LEMON JUICE
1 237
CUP ML ITALIAN PARSLEY
fresh chopped
4 6E+1
TABLESPOONS ML MINT LEAVES
fresh chopped
½ 226.8
POUNDS G TOMATOES
finely chopped
¾ 340.2
POUND G CUCUMBERS
finely diced
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
1 1
X X SALT
to taste *
1 1

Directions

Heat a saucepan over medium heat, with one tablespoon of the olive oil.

Add the couscous, stirring until the couscous begins to color and smell toasty, about 5 minutes.

Add two cups of water, salt to taste and bring to the boil.

Cover, reduce heat and simmer for 15 minutes. Drain any remaining liquid.

Transfer to a large bowl, add the lemon juice, parsley, mint, tomatoes, scallions, cucumber and toss. Taste and adjust seasoning. Add the remaining olive oil and too again.

Serve with lettuce leaves if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 316 39% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 15g
Vitamin A 47% Vitamin C 73%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe