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Fresh Israeli Couscous Salad Recipe Easy Homemade Cucumber Mint Salad

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A light, refreshing Israeli couscous salad with cucumber and mint, perfect for warm weather and quick meals. This salad features toasted couscous, fresh herbs, and a bright lemon-olive oil dressing.

Ingredients

Scale
  • 1 cup (about 170g) Israeli Couscous (Pearl Couscous recommended)
  • 1 1/4 cups (300ml) water or vegetable broth
  • 1 large cucumber, peeled and diced (English cucumber preferred)
  • 1/3 cup (15g) fresh mint, finely chopped
  • 1/4 cup (10g) fresh parsley, chopped (optional)
  • 1 small red onion, finely diced and soaked in cold water for 5 minutes
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional extras: cherry tomatoes halved, crumbled feta cheese, toasted pine nuts

Instructions

  1. Toast the couscous: Place 1 cup (170g) Israeli couscous in a dry medium saucepan over medium heat. Stir constantly for 3-4 minutes until golden brown and nutty aroma develops.
  2. Add liquid and simmer: Pour in 1 1/4 cups (300ml) water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes until couscous is tender and liquid is absorbed. Add more water if needed.
  3. Drain and fluff: Remove from heat, let sit covered for 5 minutes. Fluff with a fork and cool to room temperature.
  4. Prepare vegetables: Peel and dice cucumber. Finely chop mint and parsley (if using). Dice red onion and soak in cold water for 5 minutes, then drain.
  5. Mix dressing: Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl. Adjust seasoning to taste.
  6. Combine salad ingredients: In a large bowl, toss couscous, cucumber, mint, parsley, and red onion. Pour dressing over and mix gently to coat evenly.
  7. Chill and serve: Refrigerate salad for at least 30 minutes before serving to let flavors meld. Stir before serving. Optionally, sprinkle feta or pine nuts on top just before serving.

Notes

Toast the couscous before cooking to add nuttiness. Soak red onion to mellow sharpness. Pat cucumber dry to avoid watery salad. Chill salad for at least 30 minutes for best flavor. Add feta or pine nuts just before serving to keep texture. For gluten-free, substitute couscous with quinoa or millet.

Nutrition

Keywords: Israeli couscous salad, cucumber mint salad, summer salad, easy salad recipe, refreshing salad, quick couscous salad

Find it online: https://cheerycrisp.com/fresh-israeli-couscous-salad-recipe-easy-homemade-cucumber-mint-salad/