Israeli Couscous Salad with Lemon-Herb Vinaigrette

Ingredients

• 1 cup Israeli couscous
• 1 medium Cucumber
• 1 medium Tomato
• 0.25 medium Red onion
• 0.5 any color Bell pepper
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 clove Garlic
• 0.25 tsp Salt
• 0.125 tsp Black pepper

Instructions

1. 1Add the 1 cup of Israeli couscous to a medium saucepan. Add enough water to cover the couscous by about 1 inch, and add 0.125 tsp of the Salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10 to 12 minutes, or until the water is absorbed and the couscous is tender. Remove from heat and let it sit, covered, for 5 minutes. Drain any excess water and spread the 1 cup of Israeli couscous onto a baking sheet to cool completely.
2. 2While the couscous cools, prepare the vegetables and herbs. Dice the 1 medium Cucumber into 1/4-inch cubes. Dice the 1 medium Tomato into 1/4-inch cubes. Finely dice the 0.25 medium Red onion. Finely dice the 0.5 Bell pepper into 1/4-inch pieces.
3. 3Chop the 0.25 cup Fresh parsley and the 0.25 cup Fresh mint until they are finely minced.
4. 4Peel and mince the 1 clove Garlic until it is a fine paste.
5. 5In a small bowl, whisk together the 3 tbsp Olive oil, 2 tbsp Lemon juice, the minced 1 clove Garlic, the remaining 0.125 tsp Salt, and the 0.125 tsp Black pepper until well combined. This is your lemon-herb vinaigrette.
6. 6In a large bowl, combine the cooled 1 cup Israeli couscous, the diced 1 medium Cucumber, the diced 1 medium Tomato, the diced 0.25 medium Red onion, the diced 0.5 Bell pepper, the chopped 0.25 cup Fresh parsley, and the chopped 0.25 cup Fresh mint.
7. 7Pour the prepared lemon-herb vinaigrette over the couscous and vegetable mixture in the large bowl. Toss gently with a large spoon or tongs until all ingredients are evenly coated with the dressing.
8. 8Serve the Israeli Couscous Salad chilled or at room temperature.

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