Mediterranean Israeli Couscous Salad
Author: 
Recipe type: Lunch, Dinner
Cuisine: Mediterranean, Greek
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Israeli couscous combines with cool cucumbers, chickpeas, and tomatoes and tart kalamata olive dressing in this light salad. This dish is perfect as a side or made into a meal alongside baked tofu. An easy and delicious vegan meal!
Ingredients
  • 1⅓ cups Israeli couscous
  • ⅓ cup + 1 tbsp olive oil, divided
  • 12 oz kalamata olives
  • ¼ cup chopped cucumber
  • ¼ cup diced tomato
  • ½ cup chickpeas, rinsed and drained
  • 2 tbsp dill
  • juice of ½ a lemon
  • salt to taste
Instructions
  1. Sautée dry couscous in 1 tbsp olive oil over medium heat for 5 minutes, or until lightly browned.
  2. Add 1- 1½ cups boiling water and cover, reducing to a simmer. After 5 minutes, stir thoroughly and transfer to another bowl.
  3. Meanwhile, process olives and ⅓ cup olive oil in food processor.
  4. Add olive tapenade/dressing to cooked couscous and stir well to combine.
  5. Add cucumber, tomato, chickpeas, dill, lemon juice, and salt and mix well.
  6. Chill in the fridge prior to serving.
Recipe by Whisk & Shout at https://whiskandshout.com/mediterranean-israeli-couscous-salad/