Nut-Free Israeli Couscous Salad

Bright, refreshing, and entirely nut-free, this Israeli Couscous Salad is the perfect blend of vibrant flavors and wholesome ingredients. Featuring the nutty undertones of toasted Israeli couscous, crisp cucumbers, juicy cherry tomatoes, and sweet red bell peppers, this salad is dressed with a zesty combination of lemon juice and balsamic vinegar to create a light yet flavorful dish. It's topped with optional crumbled feta for a tangy finish, making it a versatile side or satisfying vegetarian main course. Ready in just 25 minutes and perfect for meal prep or picnics, this salad is not only easy to make but also a guaranteed crowd-pleaser. Packed with fresh veggies and free from nuts, it’s a safe and healthy option for gatherings while delivering bold Mediterranean-inspired tastes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Israeli couscous
• 1.5 cups Water
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 1 cup Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.5 cup Red bell pepper, diced
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Lemon juice
• 1 tablespoon Balsamic vinegar
• 0.25 teaspoon Black pepper
• 0.5 cup Feta cheese, crumbled (optional)

Directions

Step 1

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast it for about 2 minutes, stirring frequently, until it turns golden brown.

Step 2

Add the water and 0.5 teaspoon of salt to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes or until the couscous is tender and the water is absorbed.

Step 3

Remove the couscous from heat and let it cool to room temperature. Fluff with a fork to separate the grains.

Step 4

In a large mixing bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, and chopped parsley.

Step 5

In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, balsamic vinegar, and black pepper to create the dressing.

Step 6

Pour the dressing over the couscous and vegetables, and gently toss to coat everything evenly.

Step 7

If using, add the crumbled feta cheese on top and lightly mix it into the salad.

Step 8

Taste and adjust seasoning if necessary. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Nutrition Facts

Serving size	(1314.0g)

Amount per serving	% Daily Value*
Calories	1464.0

Total Fat 59.4g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 106.8mg	0%
Sodium 2630.9mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 18.7g	0%
Total Sugars 19.4g
Protein 48.7g	0%

Vitamin D 0IU	0%
Calcium 909.5mg	0%
Iron 11.0mg	0%
Potassium 2105.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 13.2%

Carbs: 50.6%