Israeli Couscous Salad
| Cook the Couscous/Pasta. Drain it and then cool it. (I like to put it in a colander and rinse cold water over it.) Cube the vegetables. Then mix everything together. Refrigerate and serve when desired. Makes 8 servings. | ||||
| A | a | pinch | Salt | |
| B | 2 | cups | Israeli Couscous or your favorite pasta | |
| C | 4 | cups | Water | |
| D | 2 | tbsp | lemon juice | |
| E | 1/2 | Cucumber | ||
| F | 1 | small | Tomato | |
| G | 1/3 | Red Onion | ||
| H | 1 | tbsp | Olive Oil | |
| I | 1 | tbsp | Parsley | |
| J | 1 | tbsp | Mint | |
| K | 2 | tsp | Garlic | |
| L | 2 | tsp | Thyme | |
| M | 1 | tsp | Dill | |
| N | 1 | tsp | Cumin | |
| O | 1 | tsp | Oregano | |
Recipe adapted from a prepared salad we had at Whole Foods.