Israeli Couscous Salad with Summer Vegetables

By á-1025

Ingredients

• 1 cup of Israeli couscous
• 1 cup of water
• 1/2 veggie bouillon cube - roughly chopped up
• 1/4 red bell pepper - finely diced
• 1/2 cucumber - peeled and seeded - finely diced
• 1 cup of cherry tomatoes - sliced in half
• 2 tbs red onion - minced
• 1 handful of parsley - minced
• 10 olives - roughly chopped
• 2 oz of feta - diced
• 3 tbs olive oil plus 1 tsp olive oil
• 1 tbs red wine vinegar
• 1 tsp honey - a small squeeze
• 8 twists of black pepper from a pepper mill
• A pinch of salt

Preparation

Step 1

Heat a sauce pan over medium heat and add one tsp of olive oil. Once the oil is warm - about 30 seconds - add Israeli couscous and stir for a minute or two until Israeli couscous is slightly toasted.
When couscous is toasted - add 1 cup of water and chopped up bouillon cube. Be careful, the pan is hot and the water will probably instantly come to a boil, pour carefully so it doesn't splash up.
Turn heat down to low and simmer couscous for the amount of time on package instructions.
While couscous is cooking, dice red pepper and cucumber - you want the dice to be roughly the same size for both. Add to a large bowl.
Next, slice cherry tomatoes in half and add to the other vegetables in the bowl.
Mince parsley and red onion. Add to the vegetables in the bowl.
Roughly chop olives and add to the bowl.
Dice feta cheese and set a side.
Whisk olive oil, red wine vinegar, honey, black pepper and salt together.
When Israeli couscous is ready, add to a fine mesh sieve and rinse so that the couscous cools. Shake the fine mesh sieve thoroughly so that the couscous is fairly dry.
Add Israeli couscous to the bowl of vegetables. Add the dressing and toss to combine.
Add feta cheese to couscous and vegetables and toss gently to combine.