By MacChef on February 06, 2006
Photo by Lori Mama
Photo by Lori Mama
"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."
Serving Size: 1 (138 g)
Servings Per Recipe: 6
"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..."
"This is an easy salad to prepare and its good too!! Used fresh basil instead of tarragon and next time I may add some fresh garlic to add some more flavor. Don't skimp on the feta cheese and olives, as they add alot of flavor also. Another thought, I might use those salty greek olives they sell at the olive bars instead of regular canned black olives to increase the flavor as well. One more thing, I would decrease the amount of tomatoes and increase the amount of feta cheese next time, just personal preference."
"This was really light and refreshing. Made it with whole wheat couscous and with basil instead of the tarragon and oregano. I added some mustard and salt to the dressing as well. I will make this again for sure. Thanks for sharing."
"Very excellent. Served with grilled shrimp on a hot day."
"Pretty good! One of the only pasta salads we've actually finished."
"I love tabbouleh but my husband doesn't care for it. This seemed to have many of the same ingredients, so I gave it a try. I really liked it and so did he. I would recommend making only what you will eat at one time because it did not taste as good the next day after being refrigerated overnight. I still prefer taboulleh but will make this for my husband."
"This is delicious! Very light and refreshing. I had to resist eating the whole thing. Definitely a keeper."
"Really fresh and clean tasting. I substituted Herbs de Provence for the tarragon and one of my friends commented that he could taste the lavender and loved it."
"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."
"Delicious! I used green olives peeled and de-seeded the tomatoes and used an English cucumber with the peel left on. :)"
"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!"
"I made this for a Memorial Day picnic and it was a BIG hit!!! A nice change from traditional pasta salad. I left out the olives because of some picky eaters, and didn't have any green onions on hand so I omitted them. Also, I used garlic infused olive oil for the "dressing." I will be making this over and over again! Next time I will add some shredded chicken to make it a complete chill summer meal."
"Perfect combination of flavors - just the right amount of everything! Cool and refreshing...great for a pool party! I just noticed that the feta cheese containers are now 4 oz. but it was just the right amount."
"This was a really good pasta salad, chock full of veggies, with plenty of flavor in the dressing. We love Israeli couscous. I do have to make a trip to the Middle Eastern store to get it though. Two of us ate this as an entree."
"Yum yum! I had bought a packet of Israeli couscous because I had never tried it before, and I couldn't think of better recipe to try first. I halved the recipe in case I didn't like it, but it turned out fantastic. I didn't have red wine vinegar, so I substituted balsamic. I am not a huge fan of olives, so I really cut back on how many I put in. I also didn't have fresh tarragon, so had to use dried. I fel it needed a little seasoning, so I added a bit of salt and pepper. It was lovely and light, I had to stop myself eating it all while I was serving it up. Thank you, this is definately one to repeat!"
"This is what I have been looking for, for Israeli couscous !! Made 1/2 recipe (more or less), and since it became a little dry while cooling in the frig before dinner, I added some tzatziki sauce which we were having with marinated, grilled pork tenderloin. Has a nice clean taste, and a pretty presentation. Wish I could find a way to prepare it hot but creamy, like risotto. Without vegetables and spices, it is too tasteless. Will be making this again. Thanks, MacChef."
"Fresh and light! Mine was a little too acidic so I had to even the flavors out with some salt and olive oil but it was probably my fault because I omitted the olives and used less couscous. Will be making this again! Thanks!"
"This went over great at today's Mothers Day dinner. I served it alongside grilled swordfish. Did not put in any olive because DH won't eat them. I subbed chopped sweet vidali onions for green onions. I will def make this often."