Israeli Couscous Salad
  1. 1. Heat 1 1/2 teaspoons olive oil in a medium saucepan over medium high heat: add couscous. Cook, Stirring constantly , 4 minutes or until couscous begins to turn a golden color and smells toasted. Stir in 2 cups water and 1/4 teaspoon salt, and bring to a boil. Reduce heat; cover and simmer 15 minutes or until couscous is tender. 2. Transfer couscous to a large bowl, and add lemon juice, parsley, green onions, tomatoes, cucumber, chickpeas, remaining 3 tablespoons olive oil and 1/4 teaspoon salt; stir gently. Sprinkle with feta cheese, and toss to combine. * Recipe prepared by registered dietitians from St Vincent's Health System
Recipe Notes