Israeli Couscous Greek Salad
This Israeli couscous Greek salad is a melting pot of flavors in a light, delicious side dish.
Servings: 4 servings
Ingredients
- 2 cups cooked Israeli couscous
- 1 pint grape tomatoes halved
- 1 medium red onion sliced
- juice of 1 lemon
- 3 1/2 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh mint chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon coriander
- 1/3 cup crumbled feta
- salt & pepper
Instructions
- Preheat oven to 400 degrees. Grease a baking sheet.
- Toss tomatoes and onions with 2 tablespoons of the olive oil and salt & pepper in a medium bowl. Spread on baking sheet and roast for 25 minutes, tossing occasionally.
- While tomatoes & onions roast, combine couscous, herbs and spices in a medium bowl.
- In a separate small bowl, whisk together lemon juice and remaining olive oil.
- Once tomatoes & onions are roasted, combine with couscous and herbs.
- Season with salt & pepper to taste.
- Pour dressing over salad and toss to combine.
- Lastly, fold in feta crumbles.
- Adjust seasoning to taste and garnish with extra basil or mint if desired.
Nutrition
Serving: 1SERVING | Calories: 271kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 193mg | Fiber: 3g | Sugar: 4g