Ingredients
Dry
- 1.5 cup Israeli couscous (also known as pearl couscous)
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly cracked)
- 1 tsp Dried oregano
Other
- 1 cup Cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Fresh parsley (finely chopped)
- 0.33 cup Kalamata olives (pitted and halved)
Wet
- 2 cup Vegetable broth (low sodium preferred)
- 3 Tbsp Olive oil (divided (1 tbsp for cooking, 2 tbsp for dressing))
- 2 Tbsp Lemon juice (freshly squeezed)
- 1 tsp Maple syrup
Method
- 1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, for 2-3 minutes until golden brown and fragrant.
- 2. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the liquid is fully absorbed and the couscous is tender.
- 3. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the couscous with a fork and transfer it to a large mixing bowl to cool slightly.
- 4. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, maple syrup, dried oregano, salt, and black pepper to create the dressing.
- 5. Add the halved cherry tomatoes, diced cucumber, chopped red onion, fresh parsley, and Kalamata olives to the bowl with the cooled couscous.
- 6. Pour the dressing over the couscous and vegetable mixture. Toss gently until everything is well coated. Serve warm, at room temperature, or chilled.
Chef's notes
This salad can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and taste even better the next day! You can also add toasted pine nuts or vegan feta cheese for extra texture and flavor.