Israeli Couscous Salad
INGREDIENTS
  • Cooking Time: 20-25 min
  • Servings: 3-4
  • Preparation Time: 5 min
  • 3 cups of cooked Israeli couscous (aka. pearl couscous)- see package for instructions on how to cook it
  • 1 (15 oz) can of chickpeas, rinsed and drained
  • Juice and zest of 1 large lemon
  • 1 large tomato, chopped in cubes
  • 1/4 cup of fresh cilantro, finely chopped
  • 1/2 cup (5 g) fresh dill, finely chopped
  • 1/2 cup pomegranate seeds (optional)
  • 2 cups of mizuna (or lettuce or kale), chopped into bite-sized pieces
  • Salt and pepper, to taste
DIRECTIONS
  1. In a large bowl, add the cooked Israeli couscous, olive oil, chickpeas, tomato, lemon juice and zest, cilantro, dill, parsley, pomegranate seeds, mizuna (or lettuce or kale), and salt and pepper. Stir until well combined and evenly coated. Garnish with more herbs, an additional squeeze of lemon and drizzle of olive oil.
  2. If you are on the go, scoop the salad into 4 medium-sized mason jars, leaving an inch (2. 5 cm) at the top (so you have room to shake).
  3. Store in the fridge until ready to eat!
RECIPE BACKSTORY
FEATURING: Cilantro (coriander), tomato, mizuna (lettuce and/or kale), and parsley (optional).  Simple but fresh, this is a good mediterrenean recipe for those days when you are on-the-go. It's also great as a side dish salad or a light snack.