Israeli Couscous Salad is one of those salads you can pretty much enjoy year around, combining simple ingredients such as Israeli Couscous, chickpeas, tomatoes, minced garlic, fresh parsley, roasted red peppers, red onion, kosher salt, ground black pepper, and lemony homemade dressing.
1/3cupextra-virgin olive oil
Juice of 2 lemons
1/2teaspoonfreshly ground black pepper
1tablespoonextra-virgin olive oil
1⅓cupstri-colored Israeli couscous
1-16-ouncecan of chickpeas rinsed
2cupsfresh tomatoes seeds removed and chopped
1bunchfresh parsley chopped
1cupjarred roasted red peppersdrained and coarsely chopped
1/2cupred salad onion diced
Freshly ground black pepper
For the dressing
In a glass bowl combine extra-virgin olive oil, lemon juice, kosher salt, freshly ground black pepper by whisking till joined.
Reserve salad dressing till needed.
For the Couscous
Fill a medium saucepan about 2/3 full of cold water. Add the kosher salt and olive oil, bring the water to a full boil. Add the Israeli couscous to the boiling water and let simmer for about 8 minutes, until the Israeli couscous is al dente. Let cool off before combining with other ingredients.
In a medium salad bowl combine, couscous, chickpeas, tomatoes, minced garlic, fresh parsley, roasted red peppers, red onion, kosher salt, ground black pepper, and homemade dressing.
Refrigerate the Israeli Couscous Salad if desired for about 1 hour, gently toss again before serving.
Immediately refrigerate leftovers in a lidded airtight plastic container, will last up to 4 days when properly stored.
If you cannot find quality fresh tomatoes you can substitute drained organic diced tomatoes in the salad.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog