Chopped Israeli Couscous Salad- Small pearl shaped pasta (Israeli couscous) combined with fresh cucumber, tomato, bell pepper,parsley and feta make a great light meal or side dish. Drizzle with a bit of olive oil and a splash of lemon juice. Bonus! This healthy, bright, clean-eating salad can be whipped up in just a matter of minutes!
Israeli couscous is similar to traditional couscous in that they are both small pasta-like granules made from semolina.
Traditional couscous is made by rubbing semolina (high-protein wheat flour) between wet hands making small course granules about the size of bread crumbs. The couscous are then dried (and later cooked in water).
Israeli couscous on the other hand is small ball-shaped pasta about the size of small pearls (hence the reason it is sometimes referred to as “pearl” couscous). Israeli couscous is toasted vs. dried (like traditional couscous) after the granules are formed giving the couscous a distinct nutty flavor.
In this particular recipe you can use either variety of couscous. Both are a great whole grain base for showcasing fresh end of summer cucumber, tomato and bell peppers.
Serve as a light meal or a side dish. Pairs nicely with burgers, kebabs, chicken, shrimp, fish, or falafel. Tuck it inside a pita…I guess I should just say Chopped Israeli Couscous Salad is REALLY VERSATILE!
Chopped Israeli Couscous Salad
- 2 cups cooked Israeli couscous or cooked regular couscous, or cooked pasta (small in size like shells or ditalini **
- 2 cups diced cucumber
- 2 cups diced tomato
- 1 cup diced bell pepper yellow or orange
- ½ cup chopped fresh flat-leaf parsley
- ⅓ cup crumbled feta cheese
- 1 Tbsp extra-virgin olive oil
- juice of one medium lemon
- sea salt & pepper to taste
- In a large bowl combine couscous, cucumber, tomato, bell pepper, parsley and feta. Drizzle with olive oil and lemon juice. Add salt and pepper to taste. Serve room temperature or cold. Garnish with additional chopped parsley if desired.