Israeli Couscous Salad with Summer Vegetables

• Produce

  • 1 cup Cherry tomatoes - sliced in, half
  • 1/2 Cucumber
  • 1 handful Parsley
  • 1/4 Red bell pepper
  • 2 tbsp Red onion

• Canned Goods

  • 1/2 Veggie bouillon cube - roughly chopped up

• Condiments

  • 1 small squeeze 1 tsp honey
  • 10 Olives

• Pasta & Grains

  • 1 cup Israeli couscous

• Baking & Spices

  • 8 Of black pepper from a pepper mill, twists
  • 1 pinch Salt

• Oils & Vinegars

  • 3 tbsp Olive oil plus
  • 1 tbsp Red wine vinegar

• Dairy

  • 2 oz Feta

• Liquids

  • 1 cup Water

Found on greenvalleykitchen.com

Description

Ingredients

• 1 cup of Israeli couscous
• 1 cup of water
• ½ veggie bouillon cube - roughly chopped up
• ¼ red bell pepper - finely diced
• ½ cucumber - peeled and seeded - finely diced
• 1 cup of cherry tomatoes - sliced in half
• 2 tbs red onion - minced
• 1 handful of parsley - minced
• 10 olives - roughly chopped
• 2 oz of feta - diced
• 3 tbs olive oil plus 1 tsp olive oil
• 1 tbs red wine vinegar
• 1 tsp honey - a small squeeze
• 8 twists of black pepper from a pepper mill
• A pinch of salt

Directions

• Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm - about 30 seconds - add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
• When couscous is toasted - add 1 cup of water and chopped up bouillon cube. Be careful, the pan is hot and the water will probably instantly come to a boil, pour carefully so it doesnt splash up.
• Turn heat down to low and simmer couscous for the amount of time on package instructions.
• While couscous is cooking, dice red pepper and cucumber - you want the dice to be roughly the same size for both. Add to a large bowl.
• Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
• Mince parsley and red onion. Add to the vegetables in the bowl.
• Roughly chop olives and add to the bowl.
• Dice feta cheese and set a side.
• Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
• When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
• Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
• Add feta cheese to couscous and vegetables and toss gently to combine.