Cucumber and Israeli Couscous Salad
Published July 17, 2012
Andrew Scrivani for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra virgin olive oil
1 cup Israeli couscous
6 to 8 tablespoons fresh lemon juice, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped
¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
1 bunch scallions, finely chopped, or ¼ cup chopped chives
Salt to taste
1 romaine lettuce heart, leaves separated, washed and dried
Nutritional analysis per serving (6 to 8 servings)
24 grams carbs; 175 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 426 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
- Step 2
Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Advance preparation: This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.
Private Notes
Comments
I've made this recipe regularly and love it. I would note that there is no instruction to chill the couscous after it's cooked, but I find a cold salad more refreshing. I would recommend tossing the couscous with a little oil after it is cooked and drained, then chill it before adding the other ingredients. I think 3 cups of parsley is too much so I go light on that. But I am generous with the mint. I always add some feta cheese at the end for a sharp, salty tang.
Excellent refreshing, quick, and easy.
I substituted cilantro for the Italian parsley, and a smaller amount of minced shallot than the scallions. Also added 2 minced Serrano peppers for a bit of heat. Will make this often.
This was a very helpful recipe. I was looking to use up avocados, not cucumbers, so substituted those, and used a mixture of the Israeli couscous. I didn't use the tomatoes--trying to create something thoroughly *green*. Also, I think the 2/1 ratio for couscous that's ordinarily recommended (as here) is a bit high and can result in mushy couscous. I use around 1.75/1.
Delicious, adaptable. Used about half as much parsley and added a diced orange bell pepper that I had in the fridge. Threw in some toasted chopped almonds for extra crunch. Yum!
Delicious, but a bit soupy. Cucumbers (especially) and tomatoes should be salted and drained before adding.
Meh. if I make it again, i will use less parsley.