Israeli Couscous Summer Salad f/ LA Times Food Columist Russ Parsons

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu offers a vegan option while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar can be more economical.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Grape tomatoes are similar in taste, while regular tomatoes can be less costly.

Toast Israeli couscous in a pan over medium-high heat until it smells nutty and changes color.

Prepare the sauce by mixing chopped cherry tomatoes, jalapenos, garlic, lemon juice, olive oil, and salt in a bowl to draw moisture from the tomatoes.

Cook the couscous according to package instructions, then add it to a bowl while it's still warm.

Add the dressing to the warm couscous and mix well.

Chop cucumber, green onions, parsley, and mint, then add to the salad and toss together.

Finish with crumbled feta cheese and adjust olive oil to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens