Nut-Free Israeli Couscous Salad
Brighten up your table with this vibrant and satisfying Nut-Free Israeli Couscous Salad, a Mediterranean-inspired dish that’s perfect for potlucks, light lunches, or a flavorful side. Featuring tender, golden-toasted Israeli couscous as the base, this salad is packed with fresh, crunchy veggies like cucumbers, cherry tomatoes, red bell peppers, and red onions, all enhanced by the zesty tang of lemon juice and balsamic vinegar dressing. A touch of fresh parsley adds herbal brightness, while optional feta cheese lends a creamy finish. Ready in just 25 minutes, this nut-free recipe is a crowd-pleaser that lets bold flavors shine without allergens. Serve chilled for the ultimate refreshing bite!
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese, crumbled (optional)
Instructions
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast it for about 2 minutes, stirring frequently, until it turns golden brown.
Add the water and 0.5 teaspoon of salt to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes or until the couscous is tender and the water is absorbed.
Remove the couscous from heat and let it cool to room temperature. Fluff with a fork to separate the grains.
In a large mixing bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, and chopped parsley.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, balsamic vinegar, and black pepper to create the dressing.
Pour the dressing over the couscous and vegetables, and gently toss to coat everything evenly.
If using, add the crumbled feta cheese on top and lightly mix it into the salad.
Taste and adjust seasoning if necessary. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 19.4 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2106 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.
