I first read about this Israeli Summer Salad in a Mediterranean cookbook and since then it has been a regular at home. Israeli or Pearl Couscous, fresh vegetables and feta cheese, it is a match made in heaven.
Israeli Summer Salad with Couscous And vegetables has become a family favorite over the years. It is a meal we all like to eat often especially my son. Have I ever told you, what a weird child I have at home? While most kids don’t seem to like salads, mine eats vegetables only in salads. He prefers vegetables and fruits raw and that is one of the reasons we have salads on our table almost every day for dinner.
He is a complete carnivore as I often tease him. Needs some kinds of meat or seafood or like he tells me at least an egg at every meal.He hates cooked vegetables and at times it is a real pain. We have some common rules now at home, you will have a meat dish provided you eat the vegetable curry served along with it. It seems to work most of the days but to keep him happy, salads are a must. Not that I don’t like them. We all do like salads.
Israeli Summer Salad is often eaten as a whole dinner meal, sometimes accompanied by grilled chicken or sunny side up eggs. But even just on its own, it does have the protein from the cheese. Refreshing, delicious and light this is truly a summer salad to love. And it has a kiddie approved stamp too.
So leaving you with the recipe for this delicious salad. If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you say. And track all the posts for the Salad A-Z here.
Israeli Summer Salad with Couscous And vegetables
- 1 cup Israeli couscous pearl couscous
- 1/2 cup colored bell peppers chopped
- 1 cucumber peeled, seeded and diced
- 1/2 cup cherry tomatoes sliced in half
- 1/2 onion finely chopped
- handful parsley finely chopped
- 10 black olives roughly chopped
- 1/2 cup feta cheese crumbled
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp freshly pounded black pepper
- salt to taste
- pinch Aof salt
- In a heavy bottom pan, dry roast the couscous until slightly browned. You can skip this step but roasting it brings out a lovely flavour just as it does in our local rawa for upma
- Add 1.5 cups of hot water to it and boil till done. Drain the water and set aside till cool.
- Mix all the dressing ingredients in the salad bowl and stir.
- Add in all the ingredients apart from feta cheese and mix with dressing.
- Add feta and gently mix so that it doesn't become a mush.
- Serve immediately