Recipe

Israeli Couscous Salad Recipe

	Thia / All my dishes 2 years, 5 months ago 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. Israeli couscous is more ... More Prep:20m Cook:6m Servings:6	Thia
	mediterranean sumac israeli couscous lemon

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Ingredients

1 cup Israeli couscous

1 small English cucumber, or 3 to 4 small Japanese, Armenian, or Persian cucumbers

4 Roma tomatoes, or a couple of handfuls of miniature tomatoes

1 packed cup washed, dried, and chopped parsley leaves

1 red bell pepper, cut into dice

8 scallions, white and tender green parts, sliced thinly on the diagonal

(optional, as you like: thinly sliced radishes, chopped fresh mint)

1 head of romaine, washed and dried, sliced across into 1" strips

Dressing:

2 cloves garlic, crushed

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)

salt and pepper to taste

2 tablespoons ground sumac (or a little more lemon juice)

1/2 cup flavorful olive oil

Directions

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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