Mediterranean Israeli Couscous Salad
Author: Whisk & Shout
Recipe type: Lunch, Dinner
Cuisine: Mediterranean, Greek
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 6-8
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 Sautée dry couscous in 1 tbsp olive oil over medium heat for 5 minutes, or until lightly browned. Add 1- 1½ cups boiling water and cover, reducing to a simmer. After 5 minutes, stir thoroughly and transfer to another bowl. Meanwhile, process olives and ⅓ cup olive oil in food processor. Add olive tapenade/dressing to cooked couscous and stir well to combine. Add cucumber, tomato, chickpeas, dill, lemon juice, and salt and mix well. Chill in the fridge prior to serving. Recipe by Whisk & Shout at https://whiskandshout.com/mediterranean-israeli-couscous-salad/
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