Prep 20 mins
Cook 10 mins
A combination of several favorite recipes all in one! Israeli coucous is larger than regular coucous and can be found in the kosher section of the grocery store.
- 1 (8 7/8 ounce) package israeli couscous
- 1⁄2 medium cucumber, peeled and diced
- 2 medium tomatoes, seeded and chopped
- 1⁄4 cup red bell pepper, diced
- 2 -3 green onions, sliced
- 10 black olives, sliced
- 6 ounces fat free feta cheese, crumbled
- 2 tablespoons fresh tarragon, chopped fine
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped fine
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Cook coucous according to package directions, drain and rinse in cool water.
- Combine remaining ingredients and cover and chill till ready to eat.
I used sun-dried tomatoes, Greek olives and added some toasted pine nuts. I also used balsamic vinegar. It was delicious. I served it with grilled shrimps w/garlic on the side. This is more a 'summer' meal, but I live in AZ and like it year round. Oh, and I also used the fresh basil rather than tarragon, which I couldn't find fresh here. At the end I added some fresh lemon zest too.
Excellent! Full of fresh flavors and tastes like summer! I subbed dried tarragon for fresh & yellow bell peppers and used a few green olives w/ pimentos, it's all I had. I think any briney olive would work, in a pinch. I was skeptical about using tarragon and boy, oh boy, make sure you include thi in the dressing. I mixed the dried herbs with the lemon juice, red wine vinegar & EVOO, shook and poured over the salad. YUM! It didn't even need S&P! Thanks for posting MacChef, it's a winner and will be made all summer long!
THis was very very good... I didi triple the sauce and left out the tomatoes and olives...
it was great even with leaving out those items...