Chopped Israeli
Salad
- 1 cup
Israeli couscous
- 1 cup
boiling water
- 2 cups diced
cucumber
- 2 cups diced
tomato
- 1 cup diced
orange bell pepper
- 1/2 cup
chopped fresh flat-leaf parsley
- 2 TB fresh
lemon juice
- 1 TB
extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp
freshly ground black pepper
Place
couscous in a bowl. Add the boiling water. Cover tightly and all couscous to
soak for 5 minutes. Fluff with fork.
While couscous
is cooking, place all ingredients in a large bowl, stirring to combine. When couscous has cooled slightly, add to
bowl. Refrigerate until ready to serve. The longer it sits, the better it gets.
Serves 6
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