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Israeli Couscous Mediterranean Salad
A vibrant, fresh salad combining Osem Israeli couscous with Mediterranean vegetables and herbs. Perfect for Shabbat lunch or a weeknight dinner.
27 min
15 prep + 12 cook
4 servings
Kastronomie Kitchen
vegan
vegetarian
nut-free
Instructions
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1
Cook the Israeli couscous according to package directions, then let cool.
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2
Dice cucumber, cherry tomatoes, and red onion.
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3
Chop fresh parsley and mint.
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4
Whisk together olive oil, lemon juice, salt and pepper for the dressing.
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5
Combine couscous with vegetables and herbs.
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6
Pour dressing over and toss gently.
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7
Add crumbled feta cheese if making a dairy version.
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8
Chill for 30 minutes before serving for best flavor.
Ingredients
For 4 servings
- 1 package (8.8 oz) Osem Israeli Couscous
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons Gefen Olive Oil
- Juice of 2 lemons
- Salt and pepper to taste
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