In high school, I would make “couscous salad” all the time, with the more common super-small, Uber-fluffy couscous. I haven’t cooked much with Israeli couscous, so I looked forward to trying this Israeli couscous salad, full of all the typical Mediterranean ingredients I’m used to but with a new texture.

You’ll need:

• 3 oz Israeli couscous
• 1 packet vegetable base
• 1 tbsp red wine vinegar
• Honey
• 1/2 mini cucumber
• 3.5 oz cherry tomatoes
• 1 shallot
• 10 kalamata olives
• 2 oz feta cheese
• 1/4 oz fresh parsley

Instructions:

1. Heat 1 1/2 teaspoon of olive oil in a medium sauce pot over medium heat. When the oil is hot, add the couscous and stir for 1 minute until slightly toasted.
2. Add 1 cup of water and the vegetable base, stir well and reduce heat to medium. Cover and simmer for 8-10 minutes.
3. While the couscous is cooking, place the red wine vinegar, honey and 1/2 teaspoon salt and pepper into a large bowl. Using a fork, slowly whisk in 2 tablespoons of olive oil.
4. Dice half the cucumber and the shallot, add to bowl.
5. Slice tomatoes and olives in half and add to bowl.
6. Remove the leaves from the parsley. Roughly chop leaves and add to bowl.
7. Add couscous to the large bowl. Toss gently to combine.
8. Add feta cheese and toss again. Plate and serve.

Source: Chef’d