Israeli Couscous with Summer Vegetables

An easy, zesty summer salad with a Mediterranean flair featuring Israeli couscous and chopped summer vegetables.

1 cup of Israeli couscous
1 cup of water
½ veggie bouillon cube
¼ red bell pepper – finely diced
½ cucumber – peeled and seeded – finely diced
1 cup of cherry tomatoes – sliced in half
2 tbs red onion – minced
1 handful of parsley – minced
10 olives – roughly chopped
2 oz of feta – diced
3 tbs olive oil plus 1 tsp olive oil
1 tbs red wine vinegar
1 tsp honey – a small squeeze
8 twists of black pepper from a pepper mill
A pinch of salt

View the full recipe at Green Valley Kitchen →