Israeli Cucumber Couscous Salad
Author1859 Oregon's MagazineCategoryCamping, Salad
In a medium pot, heat 2 tablespoons of olive oil.
Add couscous and stir to coat with oil.
Cook for a couple of minutes or until couscous smells toasted.
Pour in 2 cups of water and bring to boil, then decrease to a simmer and cover.
Cook for 10 minutes or until al dente. Drain and let cool.
In a large bowl combine mint, tomatoes, cucumber, scallions and lemon juice.
Once couscous is cool, fold the mixture into the couscous.
Salt to taste.
Ingredients
Directions
In a medium pot, heat 2 tablespoons of olive oil.
Add couscous and stir to coat with oil.
Cook for a couple of minutes or until couscous smells toasted.
Pour in 2 cups of water and bring to boil, then decrease to a simmer and cover.
Cook for 10 minutes or until al dente. Drain and let cool.
In a large bowl combine mint, tomatoes, cucumber, scallions and lemon juice.
Once couscous is cool, fold the mixture into the couscous.
Salt to taste.
