Israeli couscous salad

Explore the vibrant flavors of this Mediterranean-inspired Israeli couscous salad! Packed with fresh veggies and tossed in a zesty dressing, this dish is a delightful culinary experience.

Ingredients:

• 1 cup Israeli couscous
• 1/2 cup chickpeas
• 1/2 cup frozen shelled edamame
• 1/2 cup cherry tomatoes, halved
• 1/2 cup carrot, peeled and sliced into thin discs
• 1/3 small red bell pepper, sliced & halved
• 1/8 red onion, sliced into thin circles
• 110g feta, cut into small cubes or crumbled
• 5 tablespoons cilantro leaves, 4 tablespoons chopped and 1 tablespoon for garnish
• 6 tablespoons olive oil
• 3 tablespoons sherry vinegar
• 1/2 teaspoon honey
• salt & pepper

Instructions:

1. Place 8 cups of water in a large pot over high heat and bring to a boil. Meanwhile, in a separate saucepan with a lid, add the couscous. Once the water is boiling, carefully scoop out 1 and 1/4 cups of boiling water from the pot and pour it over the couscous in the saucepan (keep the remaining water in the pot boiling).
2. Allow the couscous to simmer over low heat on the stove, cover with the lid, and cook for 10-12 minutes until done. Drain the cooked couscous and transfer it to a bowl. Chill the couscous in the refrigerator until it cools down.
3. While the couscous is cooking, add the edamame beans to the boiling water in the pot and cook for 4 minutes. Drain the edamame and place them in cold water to halt the cooking process. Once cooled, drain the edamame.
4. While the couscous and edamame are cooking, prepare the vegetables: halve the cherry tomatoes, peel and slice the carrot, slice the red bell pepper, and slice the onion. Cube or crumble the feta cheese. Finely chop 4 tablespoons of cilantro leaves, reserving 1 tablespoon for garnish.
5. To make the dressing, whisk together sherry vinegar, honey, salt, and pepper. Transfer this mixture to a salad dressing shaker, add olive oil, and shake vigorously for 15 seconds.
6. In a large mixing bowl, gently combine Israeli couscous, chickpeas, edamame, prepared vegetables (setting some onion aside for garnish), feta cheese, chopped cilantro, dressing (any remaining dressing can be stored for later use), and season with salt and pepper to taste. Serve the salad garnished with the reserved onions and cilantro leaves.

Summary:

• Calories: 2212 kcal
• Fat: 117 g
• Protein: 70 g
• Carbs: 224 g
• Potassium: 1921 mg
• Magnesium: 250 mg