Israeli Couscous Salad with Feta and Cucumbers
This Israeli Couscous Salad with Feta and Cucumbers has been on repeat in our household lately. It’s incredibly easy to make, light and refreshing. You can serve it with just about any main entree – chicken, fish, pork and even steak – but I seriously love just eating it alone. It fills you up, mainly because I eat the entire bowl! We usually double the recipe so we can snack on it for a few days, so I highly recommend doing the same.
The best part about this Israeli Couscous Salad with Feta and Cucumbers is being able to make it pretty far in advance. I’m not talking days, but when you’re entertaining or simply making your family dinner, even a few hours makes all of the difference. And the longer the flavors have a chance to hang out and mingle, the better it gets, just FYI!
- 8 oz. Israeli Couscous
- 1 tablespoon sunflower oil or olive oil
- 1 3/4 cups boiling water
- 1 1/2 cups Persian cucumbers (mini sized), cut in half lengthwise and sliced ⅛ in thick
- 3/4 cup garbanzo beans
- 1/4 cup chopped red onion
- 1/8 cup chopped flat leaf parsley + extra full leaves for garnish
- 4 oz. Feta cheese, crumbled + extra for garnish
- ¾ cup sunflower oil or olive oil
- 2 lemons, zest and juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Prep - Set a colander in the sink. Place a bowl (that's large enough to fit the colander) to the side. This bowl will hold the ice when needed.
- In a medium sized pan, heat 1 tablespoon olive oil on medium heat. Add couscous and toast until slightly golden, about 5 minutes. Stir in boiling water to couscous and bring to a bring to a boil. Turn heat to medium low, cover and simmer for 12 minutes.
- Remove from heat. Place couscous in colander (in sink), to drain any excess water. Add a few handfuls of ice to bowl. Place colander (with couscous) on top of ice, in bowl. Run very cold water over couscous, filling bowl to the top. This will shock the couscous and stop the cooking. Avoid letting ice get into colander or couscous escaping colander as water fills up.
- Once couscous is cold, remove colander from water and allow to drain. Rinse out bowl and place couscous in bowl. Toss with a small amount of olive oil to keep couscous from sticking to each other. Cover and set aside. (Can be cooked 1 day in advance and stored in fridge until ready to use.)
- In a small bowl, mix together dressing ingredients. Set aside.
- To bowl with couscous, mix in Persian cucumbers, garbanzo beans, red onion, flat leaf parsley and feta. Drizzle with dressing and gently stir to avoid breaking up feta into tiny pieces. Place in serving bowl and garnish with parsley leaves and extra feta crumbles. Serve immediately or keep refrigerated for up to 6 hours before serving. Cucumbers lose their crispness if made too far in advance.
- Couscous can be cook 1 day in advance. Salad can be made up to 6 hours before serving.
From my kitchen to yours with love,