Israeli Couscous and Cucumber Salad with Feta
Preparation Time:
20 minutes
Cook Time:
15 minutes
Servings:
4
Ingredients
- Israeli couscous 1 cup
- Zest of 1 lemon
- Lemon juice 2 Tbsp
- Apple cider vinegar 2 Tbsp
- Extra virgin olive oil 3 Tbsp
- Dijon 1 tsp
- Garlic clove, minced 1
- Salt and pepper
- Cucumber, sliced and halved 1 medium
- Plum tomato, diced 1
- Red or orange bell pepper, diced small 1
- Table One Goat Feta Crumbles ½ cup
- Diced red onion ¼ cup
- Chopped chives 3 Tbsp
Preparation Instructions
- STEP 1Bring 1 ¼ cups water to a boil in a medium saucepan. Add the couscous, return to a boil, then cover and reduce to a simmer. Cook until the liquid is absorbed and pearls are tender, about 15 minutes. Set aside.
- STEP 2In the bottom of a large bowl, whisk together the lemon zest, lemon juice, apple cider vinegar, olive oil, Dijon, and garlic. Season with salt and pepper, to taste. Add the dressing to the couscous while still warm.
- STEP 3Allow to come to room temp and add cucumber, tomato, bell pepper, goat cheese, red onion, and chives. Toss well to combine. Serve cold or room temp.