(VEGAN RECIPE) Looking for a refreshing summer salad packed with green vegetable goodness? This week’s Meat-Free Monday challenge is a green Israeli couscous salad, that is sure to hit the spot! Israeli couscous is a little larger and has more of a pasta texture than regular couscous. Follow the recipe as is, or use whatever veggies you have in your fridge. Either way this salad is easy to make and will not disappoint. — Global Animal

Israeli Couscous Green Salad. Photo Credit: Joythebaker.com

Recipe slightly adapted from: Joy the Baker

Green Israeli Couscous Salad (makes four small or two large servings)

  • 3 cups water
  • 1 1/2 cups dry Israeli Couscous
  • generous pinch of salt
  • 1 1/2 cups sliced snap peas
  • 1 English cucumber, cut into chunks
  • 1/3 cup chopped parsley
  • 1/2 cup sliced green onions
  • 1 teaspoon lemon zest
  • 1/2 cup roasted and salted pistachios
  • salt and coarsely ground black pepper to taste
  • about 3 tablespoons olive oil
  • about 2 tablespoons fresh lemon juice

In a medium saucepan, bring three cups of water to a boil.  Add a generous pinch of salt, followed by Israeli couscous.  Stir and reduce heat to a simmer.  Simmer until couscous is just tender, with a slight bite, about 10 to 13 minutes.Drain into a fine mesh strainer and rinse with cold water.  Set aside. Toss cooled couscous with the rest of the ingredients.  Taste and add more salt and pepper as necessary. Yea… it’s that easy!  Cook couscous and toss it with veggies, herbs, lemon and olive oil. Enjoy!

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