Israeli Couscous Salad
- Prep Time 0:10
- Cook Time 0:15
- 10 Comments
This easy salad is my go-to meal for pot-lucks. It’s vegetarian, hearty, inexpensive and satisfying. Plus, it keeps after being assembled for up to 24 hours, making it a great make-ahead dish. Israeli couscous is different from regular couscous—the balls of semolina are larger, chewier and denser.
- 1 9-oz. package Israeli couscous $3
- extra virgin olive oil Pantry
- 1 medium onion, diced $0.50
- 4 cloves garlic, chopped Pantry
- 1 pint cherry tomatoes, stems removed $3.50
- 1 large handful fresh flat-leaf parsley, chopped $1 for a bunch
- 4 oz crumbled feta $3
- juice of 1 lemon $0.50
- salt and freshly-ground black pepper Pantry
Total Cost of Ingredients $11.50
Cook couscous in salted water according to directions.
While couscous cooks, heat 2 tbsp olive oil in a large frying pan over medium heat and cook onion and garlic until translucent and very fragrant, stirring occasionally.
Once couscous is done cooking, rinse it under cool water and then drain.
To assemble salad, toss cooled couscous with onion-garlic mixture, tomatoes, parsley, crumbled feta, lemon juice, 2 tbsp olive oil, salt and pepper to taste.
Serve immediately or refrigerate (up to 24 hours) until ready to serve.