Israeli Couscous Salad


  • 2 16-ounce cans garbanzo beans
  • 2 tomatoes, diced
  • 1 green pepper, diced
  • 2 tablespoons capers
  • 1 onion, very small dice
  • 1 tablespoon dry oregano
  • 1 teaspoon dry marjoram
  • 1/2 teaspoon dry rosemary
  • 1/4 cup lemon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/2 ounce chevre
  • 1 can (6 ounces. drained) pitted black olives, sliced
  • Salt, as needed


  1. When you're prepping the vegetables, cut the onions very small, and the rest of the vegetables in a slightly larger dice.
  2. Combine all the ingredients in a large bowl and stir. I like to add the pasta while it's still a little warm, which helps it absorb the flavors. Taste for seasoning and add salt, as needed. Since the olives, capers, and cheese are salty, and the pasta is cooked in salted water, you might not need more salt.
  3. Refrigerate until needed, and serve chilled.

1 comment:

  1. And, how much couscous goes in this incomplete recipe?