Israeli Couscous Cucumber Salad

a bowl of couscous with tomatoes and cucumbers and parsley.

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4.98 from 42 votes

A refreshing summer salad that's bright and light with fresh herbs and summer garden vegetables!

Course Salad

Diet Diabetic, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 181kcal

Author Tracy

Ingredients

1 cup Israeli Couscous
1/2 tablespoon extra virgin olive oil
2 cups water
1/2 teaspoon kosher salt
10 oz grape tomatoes or cherry tomatoes, halved
1 lg English cucumber chopped
1/4 - 1/2 cup leeks chopped, or sliced in half moons
2 tablespoons shallots minced
1 tablespoon fresh mint minced
1 bunch fresh parsley chopped
1 teaspoon lemon zest

Vinairgrette

2 tablespoons lemon juice fresh squeezed
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
6 grinds fresh ground pepper

Instructions

Heat 1/2 tablespoon of olive oil in a saute pan over medium heat. Add the couscous, stir to coat in oil and cook (stirring often) until it begins to lightly rown- approximately 2-3 minutes.
Add two cups of water and 1/2 teaspoon of salt to saute pan and bring to a boil. Reduce heat and simmer until couscous is tender, aproximately 10 minutes. Drain if necessary add to a large bowl to cool.
Meanwhile in a separate small bowl or measuring cup with a pour spout, add vinaigrette ingredients and whisk well until everything is well incorporated.
In the large bowl with cooling couscous, add the cucumbers and tomatoes. Add parsley, mint, shallots, and leeks. Mix well.
Drizzle vinairgrette on salad and mix well. Season with additional salt if needed.
Serve and enjoy!

Video

Notes

Olive Oil: Using a high-quality extra virgin olive oil is important for a delicious vinaigrette.

Substitutions:

Tomatoes: We love any kind of grape or cherry tomatoes for this salad.

Cucumbers: Use any kind that you have, we prefer the crisp English or Japanese cucumber for this, but any works well.

Dried Herbs: Do not use dried parsley for this recipe, but you can use dried mint. To substitute dried for fresh, use 1 teaspoon dried for every 1 tablespoon fresh.

Clean and Cutting Leeks: Be sure to clean your leeks well as sometimes dirt hides in those layers. To do this, cut off the root and the dark green leaves. Slice down the middle and then slice two halves into small half-moons. Give the rounds a quick soak in water to clean, and then drain.

Storing Leftover Leeks: Since with this recipe you won't need a full leek, you can store the rest of your uncut leek (or cut) in a damp paper towel in the fridge for up to 5-7 days.

Nutrition