Israeli Couscous Salad

I finally found Israeli couscous today, in the surprising environs of my local Bulk Barn. Actually more of a pasta than a grain, I’d been wanting to try it for a while.

With cucumbers and cherry tomatoes still the freshest thing going, I didn’t hesitate to assemble this salad to go with grilled lamb chops.

Israeli Couscous Salad

2/3 cup Israeli couscous
1 cucumber
1 cup cherry tomatoes
2 tsp olive oil
2 tsp balsamic vinegar
freshly ground black pepper

1. Bring 4 cups of salted water to a boil. Add the couscous grains, stir, and let boil for 8 minutes. They should still be slightly chewy, but soft.
2. While the couscous is boiling, quarter and slice your cucumber, and quarter or roughly chop the cherry tomatoes. (It all depends on how hungry you are, and whether you’re serving it to company.)
3. Throw the cucumber and tomatoes in a bowl, top with the olive oil and vinegar, and give a good stir.
4. When it’s done, drain the couscous and add it immediately to the rest of the salad ingredients. Top with pepper and serve.

Like a pasta, Israeli couscous isn’t exactly a health food on its own. Half a recipe above costs 242 calories, or 4 Weight Watchers points. However, if it convinces you to eat more cucumber and tomato, I think that’s a good thing!