Soy-Free Israeli Couscous Salad
Light, refreshing, and packed with bold Mediterranean flavors, this Soy-Free Israeli Couscous Salad is the perfect side dish or light meal. Featuring tender pearls of Israeli couscous, crisp English cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives, it's a colorful medley of fresh, wholesome ingredients. Tossed in a tangy lemon-olive oil dressing and accented with vibrant parsley and optional crumbled feta, this salad is as versatile as it is delicious. Ready in just 30 minutes, this soy-free recipe is ideal for summer picnics, potlucks, or a quick weekday lunch. Serve it chilled or at room temperature, and enjoy a healthy, satisfying dish that's bursting with Mediterranean flair! Keywords: Soy-free Israeli couscous salad, Mediterranean salad, healthy couscous recipe, quick summer side dish.
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 0.5 teaspoon Salt
- 1 English cucumber
- 1 cup Cherry tomatoes
- 1 Red bell pepper
- 1 small Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Parsley
- 3 tablespoons Lemon juice
- 4 tablespoons Olive oil
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
In a medium saucepan, bring 1.5 cups of water to a boil. Add the salt and Israeli couscous. Reduce the heat to low, cover, and simmer for 8–10 minutes, or until the couscous is tender and the water is absorbed. Fluff with a fork and let it cool to room temperature.
While the couscous is cooking, dice the English cucumber and red bell pepper, halve the cherry tomatoes, and finely chop the red onion and parsley. If necessary, slice the Kalamata olives.
In a large mixing bowl, combine the cooked and cooled couscous with the cucumber, tomatoes, bell pepper, onion, olives, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, black pepper, and more salt to taste if desired.
Pour the dressing over the couscous salad and toss well to coat all ingredients evenly.
If using, crumble the feta cheese over the top and give the salad another gentle toss.
Chill the salad for at least 15–30 minutes in the refrigerator before serving to allow the flavors to meld together.
Serve cold or at room temperature, and enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4041 mg | 176% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 944 mg | 73% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1948 mg | 41% | |
*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.
