Easy Vegan Israeli Salad
This is probably one of the most straight forward, simple, refreshing & EASY PEASY recipes I have posted yet!
This salad is supper versatile too! feel free to add any other veggies your heart desires. Some of my top suggestions would be bell peppers, carrots & zucchini!
PREP TIME
10min
COOK TIME
10min
TOTAL TIME
20min
INGREDIENTS
Serves 8
- 2 cups Israeli couscous (uncooked)
- 2-3 Persian cucumbers, chopped (1 1/2 cups)
- 1 cup cherry tomatoes, chopped
- 1 bunch cilantro
- 1 bunch mint
- 3/4 cup lemon juice (or lime, whichever you prefer)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 avocados
Optional garnish
- 2 tbsp sesame seeds
- Small handful cilantro
- Limes or lemons
EQUIPMENT
- Medium saucepan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Bring water and salt to a boil in a medium saucepan.
- Add couscous, reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Transfer the couscous to a large bowl and fluff gently with a fork and set aside to cool until ready to assemble the salad.
- Chop persian cucumbers and cherry tomatoes into very small pieces.
- Remove cilantro and mint leaves from stems and mince them both.
- Once couscous is completely cooled add herbs, lemon juice, cucumbers, tomatoes, salt and pepper. Mix well.
- Once ready to serve chop avocado into cubes. Top off the salad with avocado, sesame seeds, a few sprigs of cilantro and a squeeze of lemon or lime juice.
- Store in fridge in a airtight container for up to 4 days.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
