Israeli Couscous Salad

🛒 Ingredients

• Israeli Couscous (dry) 60 g · 222 kcal
• Cucumber, diced 70 g · 11 kcal
• Cherry Tomatoes, halved 70 g · 13 kcal
• Red Bell Pepper, diced 50 g · 16 kcal
• Red Onion, finely diced 20 g · 8 kcal
• Fresh Parsley, chopped 5 g · 2 kcal
• Fresh Mint, chopped 3 g · 2 kcal
• Lemon Juice 15 g · 3 kcal
• Extra Virgin Olive Oil 15 g · 133 kcal

👨‍🍳 Instructions

1. Cook Israeli couscous according to package instructions, usually in boiling salted water for 8-10 minutes until al dente; drain and rinse with cold water to stop cooking and prevent sticking.
2. In a large bowl, combine the cooked and cooled Israeli couscous with diced cucumber, cherry tomatoes, red bell pepper, red onion, fresh parsley, and fresh mint.
3. For the dressing, whisk together lemon juice and extra virgin olive oil in a small bowl; season with salt and pepper to taste.
4. Pour the dressing over the couscous and vegetable mixture; toss gently to ensure all ingredients are well coated.
5. Serve immediately or chill for at least 30 minutes for flavors to meld. This salad is best served cool.