Dairy-Free Israeli Couscous Salad with Lemon-Herb Vinaigrette

Instructions

1. 1Cook the 1.5 cups Israeli couscous. Drain it well and set it aside to cool completely. This will take about 15 minutes.
2. 2While the couscous is cooling, prepare the vegetables. Cut the 1 medium cucumber into 1.27 cm cubes. Cut the 1 medium red bell pepper into 1.27 cm pieces. Cut the 1 cup cherry tomatoes in half. Finely chop the 0.25 cup red onion.
3. 3Finely chop the 0.5 cup fresh parsley and the 0.25 cup fresh mint.
4. 4In a large bowl, combine the cooled 1.5 cups Israeli couscous, the prepared 1 medium cucumber, 1 medium red bell pepper, 1 cup cherry tomatoes, and 0.25 cup red onion. Add the chopped 0.5 cup fresh parsley and 0.25 cup fresh mint to the bowl.
5. 5In a small bowl, combine the 3 tablespoons lemon juice, 4 tablespoons olive oil, and 1 clove garlic, which has been minced very finely. Add the 0.5 teaspoon salt and 0.25 teaspoon black pepper. Whisk everything together until well combined.
6. 6Pour the lemon-herb vinaigrette over the couscous and vegetable mixture in the large bowl. Toss everything gently until all the ingredients are evenly coated with the dressing.
7. 7Serve the salad chilled or at room temperature.

Related Guides