Couscous Salad

December 6, 2009 | In: Salad, Side Dish

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couscousCousous Salad

Serving: 6-8 people


1 pound of Israel couscous.  Israel couscous has a bigger grain than other couscous.

1/2 gallon of water

4 cubes of chicken bouillon (if you are vegetarian you can use vegetable bouillon)

1/2 cup lemon juice

1 small red bell pepper

1 small yellow bell pepper

1 small orange bell pepper

1 small red onion

1 bunch green onions

2 cups of grape tomatoes cut in half

2 diced cucumber with no seeds diced or 2 english cucumbers

1/3 cup of extra virgin olive oil




Bring the water to a boil. Add the chicken bouillon. Add the couscous and cook it  for 8 minutes. Once the couscous is cooked, drain and rinse it under cold water. The cold water will stop the cooking process, so the couscous doesn’t get soft. Transfer the couscous to a bowl.  Mix in the lemon juice and the extra virgin olive oil. Add the tomatoes cut in half. Dice the bell peppers, dice red onion, dice the cucumber without the seeds,  and chopp the green onions. All the vegetables should be diced into small pieces. Mix it all together and put it in the refrigerator for one hour.

When you remove the couscous from the refrigerator, add a bit more of lemon juice and oil. Toss it all together.

Garnish with minced basil.

Buon appetito

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