Best Israeli couscous salad recipe (with feta)

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1 cup Israeli couscous

2 tablespoons olive oil (for sauteing the couscous)

1 full cup chopped cucumber

1 full cup sliced grape tomatoes

½ red onion, (chopped)

1 small bunch of fresh parsley, (chopped)

½ cup sliced olives

1 teaspoon dried oregano

7 oz feta cheese, (cubed or crumbled)

1 teaspoon lemon zest

1 generous pinch of salt

1/2 teaspoon dried oregano

2 tablespoons fresh lemon juice

4 tablespoons e.v. olive oil

½ teaspoon dried garlic powder, (optional)

Directions

Cook the couscous: Lightly toast the couscous with the olive oil in a saucepan over medium heat until it starts to smell nutty. Add 4-5 cups of water and bring to aboil. Reduce heat and boil until al dente (about 8 minutes). Strain through a large sieve, rinse with cold water and strain again.

Mix

Make the salad: Mix the couscous with the rest of the ingredients for the salad in a large bowl.

Dressing

Make the dressing: Transfer the ingredients for the dressing in a jar and shake well to combine and emulsify.

Serve

Mix: Pour the dressing over the couscous salad and toss well to combine. Taste and adjust the seasonings. This salad is even better after it's chilled in the fridge for a few hours.

Nutrition

• Calories: 479 kcal