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Israeli Couscous Greek Salad

Israeli couscous, also called ptitim, is a type of toasted pasta shaped like little balls. It was developed in Israel in the 1950s as a replacement for rice, which was scarce at the time. Israeli couscous is a perfect addition to the classic Greek salad because it makes it more filling. Israeli couscous is easier to mix with the veggies compared to bigger types of pasta. This Israeli couscous recipe is rich in flavor and nutritional value, but light and easy to digest. It is a fast recipeperfect for weeknights

Israeli Couscous Greek Salad

  • Servings: 2
  • Ready In: 30 minutes

Ingredients

  • 1 cup Israeli couscous
  • 1 Roma tomato
  • 1 cucumber
  • 1/4 cup minced onion
  • 1/2 cup Kalamata olives
  • 4 tablespoons extra virgin olive oil for the dressing
  • 3 tablespoons extra virgin olive oil to cook the couscous
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • Salt
  • Black pepper

Health Benefits

  • Couscous: made with whole-wheat or white flour. Like pasta, it fuels brain and muscles.

  • Tomato: contains antioxidants, which reduce the risk of heart disease and cancer. It is also an excellent source of vitamin C.

  • Cucumber: helps you stay hydrated and improves digestion.

  • Olives: contain antioxidants that can help prevent cancer and heart disease.

  • Onion: contains sulfur compounds and minerals that can help protect against cancer and reduce the risk of diabetes. 

  • Extra virgin olive oil: lowers high blood pressure and supports brain health.

  • Apple cider vinegar: helps lower cholesterol and blood pressure.

  • Honey: contains antioxidants and is an excellent alternative to sugar. 

  • Black pepper: aids digestion and reduces high blood pressure.

Instructions

  1. Mince the onion.
  2. Dice the tomato and cucumber.
  3. Chop the olives.
  4. Put all the veggies in a big bowl and set aside.
  5. Cook the couscous in extra virgin olive oil for 5 minutes until it gets golden.
  6. Add 2 cups of water to the couscous and cook for around 12 minutes.
  7. Dressing: whisk extra virgin olive oil, apple cider vinegar, honey, salt, and pepper.
  8. When the couscous absorbs the water, turn off the heat, pour the couscous in the bowl with veggies, and add the dressing.

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