Israeli Couscous Salad

Quick and Healthy Israeli Couscous Salad Desperation Dinners: Israeli Couscous Salad


  • 2 1/2 cups water
  • 2 cups Israeli couscous
  • 2 tablespoons butter
  • 1 tablespoon dried basil leaves
  • 1 tablespoon dried chopped onion
  • 1/2 teaspoon kosher salt
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1 cup halved grape tomatoes
  • 4 ounces crumbled reduced fat Feta cheese
  • 1 tablespoon fresh squeezed lemon juice


  1. Bring the water to a boil in a medium-size saucepan. Add the couscous, butter, basil, onion, and salt. Cover and simmer over medium heat for 8 to 10 minutes, stirring occasionally. If the couscous starts to stick to the bottom of the saucepan, reduce the heat.
  2. When the couscous is tender, remove from the heat, and pour the couscous into a serving bowl. Let the couscous cool for about 5 minutes, then stir in the crushed red pepper, tomatoes, feta cheese, and lemon juice. Serve, or chill until ready to serve.

No comments:

Post a Comment