Israeli Couscous Salad
Need and easy side or quick meal? This recipe is the one for you! It's tasty and fresh and comes together very quickly.
Serves: 1-2 depending on portion size and if you add anything - easy to double
You'll need
3/4 cup Israeli couscous (uncooked)
1/2 teaspoon dried rosemary
1 persian cucumber (about 1/2 cup)
2 large radishes (about 1/2 cup)
2 tablespoons fresh dill
1/3 cup feta cheese
avocado oil
1 tablespoon red wine vinegar
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
salt and pepper and red chili flakes
Instructions:
Start by slicing the radishes and cucumber and chopping the dill.
Heat a tablespoon of avocado oil in a pan over medium heat, add the couscous and rosemary then toss to coat in avocado oil. Toast for a few minutes until lightly golden. Add in 1/2 a cup of water and let that soak in, then add another 1/4 cup and let that soak in as well. Remove from heat and let it sit covered for a couple minutes.
Add the couscous to a bowl large enough to toss, add in the radish, dill, cucumber, and feta then toss.
Add a tablespoon of avocado oil, red wine vinegar, lemon zest, lemon juice to a small bowl. Next add in salt, pepper, and red chili flakes to taste. Mix it up and pour over the couscous. Toss it all together and enjoy!
Note:
This is such an easy meal to throw together which is why I love it. To make it more substantial you can top it with chicken, shrimp, or salmon! To keep it vegetarian throw in some chickpeas.
