Israeli Couscous Salad
From thia 16 years ago
- 6 minutes to make
- Serves 6
This light, tart salad is a refreshing lunch in itself, or works well as a side to grilled meat, fish, or chicken. It's based on a Lebanese fattoush recipe, but I have tweaked it to add Israeli couscous for the starchy part. Read more Israeli couscous is more toothsome than the small grained kind. If you can't find Israeli Couscous, it's fine to use toasted pita pieces, which need to be added at the last minute. One good thing about the couscous is that it can stay in the dressing indefinitely. If you can't find sumac, it's fine to leave it out. You may wish to increase the lemon juice to make up for that. See less
Ingredients
- 1 cup Israeli couscous shopping list
- 1 small english cucumber, or 3 to 4 small Japanese, Armenian, or Persian cucumbers shopping list
- 4 roma tomatoes, or a couple of handfuls of miniature tomatoes shopping list
- 1 packed cup washed, dried, and chopped parsley leaves shopping list
- 1 red bell pepper, cut into dice shopping list
- 8 scallions, white and tender green parts, sliced thinly on the diagonal shopping list
- (optional, as you like: thinly sliced radishes, chopped fresh mint) shopping list
- 1 head of romaine, washed and dried, sliced across into 1" strips shopping list
- Dressing: shopping list
- 2 cloves garlic, crushed shopping list
- 1/3 cup lemon juice (this amount makes it tart. If you are cautious, start with 1/4 cup lemon juice and add more to taste) shopping list
- salt and pepper to taste shopping list
- 2 tablespoons ground sumac (or a little more lemon juice) shopping list
- 1/2 cup flavorful olive oil shopping list
How to make it
- Put on a small pot of salted water to boil. Add the Israeli couscous and boil until they reach the al dente stage, perhaps 5 to 6 minutes. When done, drain, rinse in cold water, and drain again, so it doesn't stick together. Let the couscous cool.
- (If you have no Israeli couscous, take 4 pitas, lightly brush them with olive oil, and either cut into squares or tear them into similarly sized pieces. Toast them in the oven at 400F until lightly browned, about 8 minutes. Let them cool.)
- Meanwhile, cut the cucumbers into small dice.
- Cut the tomatoes into small dice, or if they are miniature, halve them.
- Put the cucumbers, tomatoes, parsley, scallions, and any other optional vegetables and herbs in a large bowl. Add the cooled couscous at this point.
- Whisk together the lemon juice, garlic, salt and pepper, sumac if you have it, and olive oil. Pour the dressing over the vegetables and couscous in the bowl. Stir well, taste and correct for salt and lemon.
- Serve each portion on a plate of sliced romaine lettuce. If you've chosen to use the pitas instead, scatter the crisp bits over each serving.
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