Here's a couscous salad that is just the most perfect summer dish.
It's not just any couscous salad but an Israeli couscous salad.
Israeli couscous are like toothsome, chewy pearls. (which is a good thing!)
It's light, it's fresh, it's healthy, it's a snap to prepare... I could keep going...
but I'll only say one more thing...
it's delicious! Everything you want a summer meal to be!
Green Israeli Couscous Salad
adapted from Joy the Baker
four small or two large servings
3 cups water
1 1/2 cups dry Israeli Couscous
generous pinch of salt
1 1/2 cups sliced snap peas (substituted with green string beans and yellow wax beans)
1 English cucumber, cut into chunks
1/3 cup chopped parsley (omitted this)
1/2 cup sliced green onions
1 teaspoon lemon zest
1/2 cup crumbled feta cheese (we did not add this)1/2 cup roasted and salted pistachios (and we omitted these too)
salt and coarsely ground black pepper to taste
about 3 tablespoons olive oil
about 2 tablespoons fresh lemon juice
In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes.
Drain into a fine mesh strainer and rinse with cold water. Set aside.
Toss cooled couscous with the rest of the ingredients. Taste and add more salt and pepper as necessary.