Cucumber Tomato Israeli Couscous Salad filled with ripe summer tomatoes, sliced cucumber, red onion, Israeli couscous, all tossed in a bright and zesty red wine vinaigrette.
Cucumber tomato salad is an absolute must have summertime dish- light, refreshing, and so tasty. To add a little spin on the traditional salad, we added Israeli Couscous and lots of fresh herbs which turned out to be the perfect addition. This Cucumber Tomato Israeli Couscous Salad is the perfect side dish for summer.
Serve alongside grilled chicken, salmon, or shrimp, and call it a day. It would be such a good addition to any backyard bbq summertime spread.Print
Cucumber Tomato Israeli Couscous Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4
- 8 oz israeli couscous
- 1–2 T olive oil
- 2 1/2 c water
- 1/2 hothouse cucumber, sliced into half rounds
- 3–4 vine ripened tomatoes, cut into quarters
- 1/4 red onion, thinly sliced
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 1 tsp Dijon Mustard
- Juice of 1 small lemon (about 2 T)
- 1 tsp dried oregano
- 1/4 c fresh herbs (I used parsley, dill, and basil)
- Salt and pepper, to taste
- Heat oil in a medium saucepan over medium heat, add couscous and toast for 3-4 minutes, stirring frequently, until half of the grains are golden brown. Add water and a dash of salt, bring to a boil, reduce heat, cover and simmer, stirring occasionally, until water is absorbed. Transfer cooked couscous to a rimmed baking sheet to let cool.
- While the couscous is cooling, in a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon Mustard, lemon juice, dried oregano, salt, and pepper. Toss in red onion, tomatoes, and cucumbers.
- When couscous has cooled, add to bowl with tomatoes and cucumbers, along with fresh herbs. Give it a big toss and adjust salt and pepper.
- Option to chill in the fridge or serve right away. Enjoy!!