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Israeli Couscous Salad


1 cup Israeli Couscous

1cup mini chopped tomatoes

1 chopped cucumber

1/4 cup chopped red onion

1/4 cup chopped peppers

1 container of bocconcini

1/4 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

Salt & Pepper to taste

Fresh chopped basil to taste

Oregano to taste


Cook the couscous as per directed. Do not over cook. Let cool in fridge and mix some oil to keep from sticking. Chop all veggies and mix in with bocconcini. Add oil & vinegar and spices. (This couscous isn't always easy to find, I have found it at bulk barn)

Optional things to add:

Black olives





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