5 (23)

Categories: Appetizers, Healthy Eating, Mains, Quick and Easy, Salads, Sides, Vegetarian

Summer salad with Israeli couscous

Summer salad with Israeli couscous
Bob Chamberlin / Los Angeles Times

There is none so pure as the reformed sinner. And since I overcame my irrational hatred of whole-grain salads a couple of years ago, I have been evangelizing like crazy. All I need is a big tent and a choir, ... Read more

Total time: 20 minutes plus cooling time | Serves 6
  • 1 pint cherry tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/2 to 1 jalapeño, seeded and minced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 bunch green onions, finely chopped, green part only
  • 1 1/2 cups Israeli couscous
  • 3 cups water
  • 2 Persian cucumbers, cut in half lengthwise and cut into 1/3- to 1/2-inch slices
  • 3 ounces crumbled feta, about 1/2 cup
  • 2 tablespoons chopped mint
  • 1/3 cup chopped parsley
  • Freshly ground black pepper

Step 1Slice the tomatoes in half lengthwise and place them in a medium mixing bowl. Add the salt, garlic, jalapeño, olive oil, lemon juice and green onions, and stir to combine. Set aside to let the salt draw out the tomato juices.

Step 2Toast the couscous in a dry medium saucepan over medium-high heat and cook, stirring frequently, until it smells nutty, 3 to 5 minutes. Add 3 cups water and 1 teaspoon salt, and bring to a boil. Reduce heat and cook, partially covered, until the couscous is just tender but still a little chewy, 5 to 7 minutes. Drain, rinse under cool running water and shake well to remove as much moisture as possible.

Step 3While the couscous is still slightly warm, add it to the tomato mixture and toss to coat. Set aside to cool completely.

Step 4Add the cucumbers, feta, mint and parsley just before serving, and stir gently to combine. Add black pepper to taste and stir that in. Taste again and add more salt or lemon juice if your think it's necessary.

Each of 6 servings:
Calories 271; Protein 7 grams; Carbohydrates 33 grams; Fiber 3 grams; Fat 12 grams; Saturated fat 3 grams; Cholesterol 13 mg; Sugar 4 grams; Sodium 555 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Goat cheese- and basil-stuffed filo parcels
Tomato risotto
Southern comfort soup
Miso soup with Manila clams