Cucumber and Israeli Couscous Salad
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water. Featured in: Cool As A Cucumber Salads. Learn: Basic Knife Skills
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- salt to taste
- 1/4 cup chopped fresh mint
- 1/4 cup extra virgin olive oil
- 1 cup israeli couscous
- 6 to 8 tablespoons fresh lemon juice to taste
- 3 cups chopped fresh flat-leaf parsley (from 3 large bunc
- 1/2 pound ripe tomatoes very finely chopped
- 3/4 pound cucumbers (1 european or 4 persian) seeded if using regular cucumbers, cut in fine dice
- 1 bunch scallions finely chopped, or 1/4 cup chopped chives
- 1 romaine lettuce heart leaves separated, washed and dried
- Carbohydrate 184.251090453621 g
- Cholesterol 0 mg
- Fat 27.8536323919508 g
- Fiber 15.4719543729431 g
- Protein 31.3283264286342 g
- Saturated Fat 3.93159493484835 g
- Serving Size 1 1 recipe (849g)
- Sodium 3529.31580925622 mg
- Sugar 168.779136080678 g
- Trans Fat 1.26524578791375 g
- Calories 1121 calories
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan. Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
