In my kitchen, the Israeli couscous (also known as couscous pearls) wins over the regular couscous, due to its bigger sized grains. It’s also somehow easier for me to make. I just cook it for 5-7minutes, run it under cold water and it’s ready. But any couscous will do for the following salad.


You’ll need:

  • Couscous (cooked-ready to use)
  • Cherry tomatoes
  • Cucumber
  • Onion
  • Parsley
  • Lemon
  • Olive oil
  • Salt & Pepper

Step by step:

  1. Cut the cherry tomatoes in 2 or 4 pieces (depending on their size). Then, thoroughly wash the cucumber and dice it in small cubes with its skin.
  2. Chop the onion and the parsley.
  3. Place the couscous (room temperature) in a large bowl and mix all the above ingredients.
  4. Season with salt and pepper, add some olive oil and lemon juice, give it a nice mix once again and serve!


To me, it’s the second best salad (Greek salad is the first) that can be served with any kind of main course. I hope you’ll like it as much as I do.


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