Simple Tomato + Herb, Israeli Couscous Salad (20 minutes)

Name: Simple Tomato, Herb Israeli Couscous Salad (20 minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups uncooked Israeli Couscous; 2 cups cherry tomatoes (halved); 1 cup sprouted mung beans; 1/4 cup green onion (finely chopped); 1/2 cup fresh dill (finely chopped); 1/4 cup fresh parsley (finely chopped); 3 tbsp EVOO - Kalikori Extra Virgin Olive Oil; 1 heaped tbsp dijon mustard; juice of one lemon; 1 tbsp water; dash of salt and pepper to taste

Last Updated: July 1, 2022

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Prep

10 minutes

Cook

10 minutes

Yield

It’s super simple salad time! Can I get a YEEEHAW? Because we’re obviously all super excited about this nutritious salad that takes under 20 minutes to makes and like 4 minutes to eat! This salad is a combination of BOMBMALICIOUS + FABULOSO and will leave you feeling like the sexy goddess you are.

Made using organic and natural foods this salad is sure to please your taste buds, belly and tight schedule! Its the perfect plant based diet recipe to add to your list and you’ll understand why soon.

I MEAN IT TAKES 20 MINUTES guys. That’s like less than an episode of friends and I know ya’ll are all addicted to watching Joey eat, while you eat.

Or, is that just me?

I used the one and only Kalikori Extra Virgin Olive Oil in this recipe and it certainly made quite the difference. This oil is right from a small village in Greece and you can tell! You can read more about this beautiful oil, here!

You’re going to love this Israeli Couscous Salad because it is:

quick + easy
flavourful and nutritious
fuss free + easy to clean up after
uses common ingredients
tangy + full bodied
suitable for all my vegetarian + vegan homies

I know you will enjoy this recipe as much as we did! As always if you try the recipe please leave us a comment below, we love your feedback!

Love from Your Greek Food Goddess XOX

Simple Tomato, Herb Israeli Couscous Salad (20 minutes)

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine Plant-Based

Servings

Ingredients

For the salad:

2 cups uncooked Israeli Couscous
2 cups cherry tomatoes halved
1 cup sprouted mung beans
1/4 cup green onion finely chopped
1/2 cup fresh dill finely chopped
1/4 cup fresh parsley finely chopped

For the dressing:

3 tbsp EVOO - Kalikori Extra Virgin Olive Oil
1 heaped tbsp dijon mustard
juice of one lemon
1 tbsp water
dash of salt and pepper to taste

Instructions

In a medium sized pot cook your couscous as instructed - once cooked strain, rinse and set aside to cool a bit.
Into a large bowl combine the rest of your salad ingredients and set aside.
Into a jar add all your salad dressing ingredients and shake well.
Combine all components and toss till well coated.
Enjoy hot or cold.
Lasts in fridge up to a week!

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