Couscous is super easy to make. It’s usually just a matter of boiling water, which makes this a great summer recipe. You hardly need to use the stove so it’s great when it’s too hot to be spending a lot of time in the kitchen.. Once the couscous is cooked, you just need to chop and assemble the salad.
The veggies are all plentiful during the summer months. It’s a lighter than your traditional pasta salad (yep, couscous is a pasta not a grain) and can be served at room temperature or cold. This would be a great salad to serve at a summer BBQ or cookout.
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- ¼ cup Red Onion (about ½ small), diced
- Salt and Pepper
- ½ cup Black Olives, sliced
- 1 cup Cucumber, chopped
- 1½ cups Israeli Couscous
- ¼ cup Fresh Cilantro or Parsley, chopped
- 1 Avocado, chopped
- 2 Tomatoes, quartered
- Combine the oil, vinegar, onion, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl and then set aside.
- Cook the couscous according to the packaging.
- Once the couscous has finished cooking, transfer to a large bowl.
- Toss the couscous with olives, cucumber and cilantro with the couscous.
- Pour the oil and vinegar mixture over the couscous and toss again.
- Add the avocados and gently fold into the couscous.
- Add more salt and pepper to taste.
- Serve with the tomato wedges.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!