The Scramble

Israeli Couscous Salad Recipe with Tomatoes, Cucumbers, and Feta

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Israeli Couscous Salad Recipe with Tomatoes, Cucumbers and Feta
You can make this Israeli couscous salad recipe ahead of time for dinner and pack it for a picnic or pack leftovers for lunch. Pulling flavors from across the Mediterranean and Middle East, but the salad remains kid-friendly. It’s also good served with grilled shrimp or chicken.
Print Recipe
Cook Time 20 minutes
Servings
servings
Ingredients
  • 8 oz. Israeli couscous also called pearl couscous, whole wheat if available, or use orzo or farro (1 1/2 cups)
  • 8 oz. cherry tomatoes quartered
  • 1 English or Persian cucumber quartered lengthwise and chopped (2 cups)
  • 1/2 cup unsalted pistachio nuts shelled
  • 1/2 sweet yellow onion such as Vidalia or Walla Walla, finely diced (1 cup)
  • 1 cup feta cheese crumbled
  • 1½ cups cooked chicken breast diced (optional)
  • 1/2 cup fresh mint leaves chopped
  • 1/4 cup extra virgin olive oil
  • 1 lemon use all the juice and zest
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 cup Greek olives Optional
  • Cooked chopped chicken breast Optional
Cook Time 20 minutes
Servings
servings
Ingredients
  • 8 oz. Israeli couscous also called pearl couscous, whole wheat if available, or use orzo or farro (1 1/2 cups)
  • 8 oz. cherry tomatoes quartered
  • 1 English or Persian cucumber quartered lengthwise and chopped (2 cups)
  • 1/2 cup unsalted pistachio nuts shelled
  • 1/2 sweet yellow onion such as Vidalia or Walla Walla, finely diced (1 cup)
  • 1 cup feta cheese crumbled
  • 1½ cups cooked chicken breast diced (optional)
  • 1/2 cup fresh mint leaves chopped
  • 1/4 cup extra virgin olive oil
  • 1 lemon use all the juice and zest
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 cup Greek olives Optional
  • Cooked chopped chicken breast Optional
Print Recipe
Instructions
  1. Cook the couscous in salted water according to the package directions, remove it from the heat and fluff it immediately and let it cool for a few minutes.
  2. Meanwhile, in a large serving bowl, combine the tomatoes, cucumbers, pistachios, onions, cheese, chicken (optional), and mint.
  3. In a large measuring cup, whisk together the oil, lemon juice and zest, cumin, coriander, salt and pepper.
  4. Add the couscous and the dressing to the serving bowl and toss thoroughly. Serve it immediately or refrigerate it for up to 2 days.
Recipe Notes

Do Ahead or Delegate: Cook the couscous, quarter the tomatoes, quarter and chop the cucumber, dice the onion, crumble the cheese if necessary and refrigerate, dice the chicken if necessary and refrigerate, chop the mint, juice and zest the lemon, combine the dry seasonings, make the salad dressing or fully prepare and refrigerate the salad.

Scramble Flavor Booster: Add Greek olives and increase the mint, cumin and coriander.

Video:

Nutritional Information Per Serving (% based upon daily values)
Calories 377, Total Fat: 19g, 29.5%; Saturated Fat: 6g, 28%; Cholesterol: 23mg, 7.5%; Sodium: 479mg, 20%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 10%; Sugar: 5g; Protein: 12g

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