Cucumber and Israeli Couscous Salad
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 1cup Israeli couscous
- 6 to 8tablespoons fresh lemon juice, to taste
- 3cups chopped fresh flat-leaf parsley (from 3 large bunches)
- ¼cup chopped fresh mint
- ½pound ripe tomatoes, very finely chopped
- ¾pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
- 1bunch scallions, finely chopped, or ¼ cup chopped chives
- Salt to taste
- 1romaine lettuce heart, leaves separated, washed and dried
Nutritional analysis per serving (8 servings)
175 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Advance preparation: This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.
Private Notes
Comments
I've made this recipe regularly and love it. I would note that there is no instruction to chill the couscous after it's cooked, but I find a cold salad more refreshing. I would recommend tossing the couscous with a little oil after it is cooked and drained, then chill it before adding the other ingredients. I think 3 cups of parsley is too much so I go light on that. But I am generous with the mint. I always add some feta cheese at the end for a sharp, salty tang.
Excellent refreshing, quick, and easy.
I substituted cilantro for the Italian parsley, and a smaller amount of minced shallot than the scallions. Also added 2 minced Serrano peppers for a bit of heat. Will make this often.
This was a very helpful recipe. I was looking to use up avocados, not cucumbers, so substituted those, and used a mixture of the Israeli couscous. I didn't use the tomatoes--trying to create something thoroughly *green*. Also, I think the 2/1 ratio for couscous that's ordinarily recommended (as here) is a bit high and can result in mushy couscous. I use around 1.75/1.
Delicious, but a bit soupy. Cucumbers (especially) and tomatoes should be salted and drained before adding.
Meh. if I make it again, i will use less parsley.
I added an ears worth of corn kernels, briefly sautéed, for a pop of sweetness. That, along with some crumbled feta, as suggested by others, jazzed up the flavor.
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