Summer Garden Israeli Couscous
Summer Garden Israeli Couscous brings together the best of summer garden favorites like cucumber, tomatoes, green onions, basil, and thyme. Easy to make this pearled couscous combined with all the best of summer!
Ingredients
- 1 cup pearled Israeli couscous pan toasted
- 1 lemon zested
- Juice of 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 2 cloves fresh garlic minced
- 1 tbsp fresh thyme chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 seedless cucumber peeled, sliced, seeded, and quartered
- 1- pint grape tomatoes halved
- 3 green onions finely chopped
- 1/2 cup feta cheese crumbled
- 10 large leaves fresh basil chiffonade cut
- ¼ cup toasted pine nuts
Instructions
- In a 2-quart saucepan, sauté 1 cup couscous over medium heat to lightly toast until fragrant. Slowly add 1 ½ cups of water to pan and return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 10 minutes.
- In medium bowl, whisk together lemon zest, lemon juice, olive oil, vinegar, garlic, thyme, sea salt, and pepper. Drizzle vinaigrette over couscous and toss to coat. Add diced cucumber, tomatoes, scallions, feta, fresh herbs, and toasted pine nuts. Toss to combine. Serve cold or at room temperature.
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