If you’re looking for a change from pasta and rice, swap in Israeli couscous, also known as pearl couscous. Larger in texture than regular couscous, it has a chewy texture and complements tomatoes, olives, and garbanzo beans deliciously well.
Israeli couscous salad recipe
- 2-1/4 cups Israeli couscous
- 2-3/4 cups vegetable broth
- 1 pint cherry tomatoes, each tomato halved
- 1/2 red onion, finely diced
- 1 cup pitted Kalamata olives
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 2 (15-ounce) cans garbanzo beans (chickpeas), drained, rinsed
- 1/4 cup olive oil
- 1 tablespoon grated lemon zest
- Juice of 1 lemon
- 1 tablespoon white wine vinegar
- Salt and freshly ground black pepper
- In a large saucepan over high heat, combine couscous and broth.
- Bring to a boil, reduce heat to low and simmer for 5 minutes. Cover saucepan and remove from heat. Set aside for 10 minutes.
- Spread couscous in a single layer on a baking sheet and cool.
- In a large bowl, combine tomatoes, olives, parsley, mint, and garbanzo beans.
- In a small bowl, whisk together oil, zest, lemon juice, and vinegar. Season with salt and pepper.
- Add couscous to the bowl with the tomato mixture, tossing well to combine.
- Drizzle half of the dressing over the couscous and toss to coat. Taste and add more dressing to taste. Season well with salt and pepper.
- Serve at room temperature.