I love Israeli couscous, the texture is so much fun! I couldn’t wait to mix in the veggies from my garden to create a salad.
I went a little overboard though. I had just harvested some carrots and decided to include those as well.
But they were just a bit too crunchy, the texture did not complement the rest of the salad. I thought the crunch would be good, but it was not so pleasant. So, I have not included the carrots in the final recipe.
Lesson learned – play with your salads. Some things will work, some won’t, but you won’t know till you try.
Garden Bounty Israeli Couscous Salad
Adapted from Margaret Rose Shulman’s Cucumber and Israeli Couscous Salad
1/2 cups chopped fresh flat-leaf parsley (from the garden)
½ pound ripe tomatoes, very finely chopped (from the garden)
¾ pound cucumbers, seeded and cut in fine dice (from the garden)
1 bunch scallions, finely chopped
kernels from 2 ears of steamed corn (from Ficner Farms)
Salt to taste
3 oz crumbled feta cheese
Mix together all the vegetable in a large bowl.
Transfer the couscous to the bowl and toss with the lemon juice, parsley and salt to taste. Add the olive oil, toss together, taste and adjust seasonings.
Add the feta cheese and toss. Serve and enjoy!
Serves 6 – 8 as a side salad.