In addition to the Greek salad I made the other day, I also prepped a Cucumber and Israeli Cous Cous Salad that will last me through most of the week. There were a few ingredients that I was missing like the parsley (I used fresh basil), scallions/chives (I added garlic), romaine lettuce (I used spinach). And I do think having those ingredients would have made this much better! You can add other ingredients to your heart’s content–beans like garbanzo or kidney, veggies like corn or peppers. It is healthy and light–eat it cool or warm it up, both ways taste great! Trader Joe’s sells Israel Cous Cous in the grains aisle and you save a lot compared to other things like quinoa. So it’s a really affordable and easy to make meal!
Cucumber and Israeli Couscous Salad
Courtesy of NYT Cooking
Nutritional Info per serving
231 calories; 10 grams total fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 5 grams dietary fiber; 32 milligrams sodium; 6 grams protein
- cup extra virgin olive oil
- 1 cup Israeli couscous
- 6 to 8tablespoons fresh lemon juice, to taste
- 3cups chopped fresh flat-leaf parsley (from 3 large bunches)
- ¼cup chopped fresh mint
- ½ pound ripe tomatoes, very finely chopped
- ¾ 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
- Salt to taste
- 1 romaine lettuce heart, leaves separated, washed and dried
1. 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.
2. 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.