Israeli Couscous Pepper Salad
Bright, colorful, and irresistibly fresh, this Israeli Couscous Pepper Salad is a Mediterranean-inspired delight that's perfect for any occasion. Featuring pearl-like Israeli couscous as the base, this salad bursts with vibrant diced red, yellow, and green bell peppers, juicy cherry tomatoes, and crisp cucumber. A zesty lemon-garlic dressing ties everything together, while fresh parsley adds a burst of herbal freshness. Optional crumbled feta cheese elevates this dish with a touch of creamy, salty goodness. Ready in just 25 minutes, this versatile recipe makes an ideal chilled side dish for summer gatherings or a light, wholesome main course. Perfect for lovers of healthy and flavorful salads, this recipe is a must-try for fans of Mediterranean cuisine!
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 2 tablespoons Olive oil
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 cup Cherry tomatoes
- 1 small Cucumber
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Feta cheese (optional)
Instructions
Bring 1.5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and a drizzle of olive oil. Lower the heat to a simmer, cover, and cook for 8-10 minutes, or until the couscous is tender and the water is absorbed. Remove from heat, fluff with a fork, and let it cool completely.
While the couscous cools, prepare the vegetables. Dice the red, yellow, and green bell peppers into small pieces. Halve the cherry tomatoes. Peel and dice the cucumber into small cubes. Finely chop the fresh parsley.
In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled couscous, diced bell peppers, cherry tomatoes, diced cucumber, and chopped parsley. Pour the dressing over the mixture and toss well to combine evenly.
If desired, sprinkle the salad with crumbled feta cheese for added flavor and creaminess.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve the Israeli Couscous Pepper Salad as a side dish or a light main course.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 16.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
