ISRAELI SALAD AND COUSCOUS

FROM MY JEWISH LEARNING

Ingredients

1 cup Israeli cous cous

1 Tbsp olive oil

1 tsp salt

1 1/4 cup water

1 yellow or orange bell pepper, diced

1 scallion, white and green parts diced

2 Tbsp diced red onion

3/4 cup diced cucumber

3/4 cup diced cherry tomatoes

1/4 cup finely chopped fresh parsley

2 Tbsp finely chopped fresh mint

juice and zest from 1/2 lemon

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp sumac (optional)

Directions

Heat olive oil in a medium sauce pan on medium heat. Cook cous cous until slightly toasted and covered evenly with oil. Add water and bring to boil. Add salt. Cover pot and cook on low-medium heat for 5-7 minutes. Remove from heat and allow to cool slightly.

If cous cous starts to get sticky, drizzle 1 tsp of olive and mix.

In a medium bowl whisk together olive oil, lemon juice and zest, parsley, mint, salt, pepper and sumac (if using). Add pepper, scallion, red onion, cucumber and tomatoes and toss together until coated with dressing.

Add cous cous to salad and mix until thoroughly incorporated.