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Israeli Cucumber Couscous Salad

Yields1 Serving

 2 tbsp extra virgin olive oil
 1 cup Israeli couscous
 7 tbsp fresh lemon juice
 ¼ cup chopped fresh mint
 ½ lb ripe tomatoes, very finely chopped
 ¾ lb diced cucumbers
 1 bunch of scallions, finely chopped
 salt to taste

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.