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Since Stephan and I just moved into a new house and I had to pack, move, unpack, and re-shelve all of our pantry items, I decided to use up some things before making a trip to the grocery store. This simple salad is filling and delicious, and is perfect for hot summer weather, but can be enjoyed year round. You can serve it with hot crusty bread, but it’s also a fine stand-alone meal. The leftovers are even better the next day, because the flavors have time to meld.
Start by cooking a 12 oz package of Israeli/pearled couscous according to the package directions. For those who haven’t used pearled couscous, it’s firmer and more versatile than the fluffy couscous that you may be more familiar with.
As you can see, it looks a bit like tapioca when cooked. Let it cool for about ten minutes–though I like to throw in a little oil so that it doesn’t clump together while it cools.
Stir in four sliced mini cucumbers, three medium tomatoes, chopped, a six ounce can of ripe olives (any size you want), and approximately half of a bottle of Italian salad dressing. You can use any brand you want, or you can make your own. Stir together and chill for several hours.
When you’re ready to eat, crumble a package of feta cheese over the top and dig in. If you do have leftovers for the next day, you might want to add a little more dressing since the couscous will soak it up, but it should be perfectly fine without adding more. It just depends on how much dressing you prefer.
Israeli Couscous Salad:
12 oz package of Israeli/Pearled Couscous, prepared according to package directions and slightly cooled
6 oz can ripe olives, drained
4 mini cucumbers or 1 medium cucumber, chopped
3 medium tomatoes, chopped
1/2 bottle Italian Salad Dressing
1 package feta cheese, crumbled
Combine the cooled couscous with the tomatoes, cucumbers, olives, and dressing. Chill for several hours and top with feta.
Enjoy with crusty bread, crackers, or use it as a side dish with a cup of soup or sandwich.