Israeli Couscous Salad with Sumac Dressing

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa offers more protein and fiber.

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides a similar tangy flavor.

Cook Israeli couscous in boiling salted water until al dente, about 8-10 minutes.

Drain and rinse couscous under cold water to stop cooking.

Chop cherry tomatoes, cucumber, red onion, and bell pepper into small pieces.

Finely chop parsley and mint leaves.

In a large bowl, combine cooked couscous, chopped vegetables, parsley, and mint.

In a separate bowl, whisk together lemon juice, olive oil, sumac, salt, and black pepper until well combined.

Pour dressing over the couscous salad and toss gently to coat evenly.

Let the salad sit for at least 15 minutes to allow flavors to meld before serving.

Cooking Techniques

Spice Level: