The following story happened to me a few months ago when visiting Tel Aviv, Israel. Israel is known for the great food they have over there. Specifically, the variety of Middle Eastern restaurants is exceptional. What I remember the most from the culinary experience was the Israeli couscous salad. Its aroma and taste were so great that I decided to write a post about it.
Tel Aviv is an amazing place to visit, moreover, the food is incredible and the culture is fascinating. I was excited to explore the city and try some of the local dishes. Additionally, the weather was perfect for walking around and taking in all the sights.
While exploring the city, I found a charming little restaurant that would be perfect for a quick bite. The menu looked enticing, so I decided to step inside.
As I carefully studied the menu, suddenly, a friendly and enthusiastic young man approached me, introducing himself as the proprietor of this restaurant. Immediately, with great enthusiasm, he welcomed me and expressed his eagerness to share his culinary creations with me.
While I was waiting for my meal, the owner of the restaurant recommended the Israeli couscous salad to me as one of his specialties. Meanwhile, I noticed that the streets outside were slowly filling up with people and asked him what was going on. Subsequently, he explained that it was the annual pride parade taking place in Tel Aviv.
I was eagerly anticipating the parade, but I also had my sights set on enjoying a delicious meal. When my salad finally arrived, I was amazed at the vibrant and scrumptious medley of Israeli couscous, tomatoes, cucumbers, and herbs, all generously coated with a tart lemon dressing. The owner also served me some homemade hummus, pickles, and pita bread. It was one of the most delicious meals I had ever had in Tel Aviv.
As I ate, I watched through the window as the parade passed by. It was a vibrant and joyful celebration, and I couldn’t help but feel a sense of community and acceptance as I watched people of all ages, genders, and sexual orientations march together. The parade was a visual display of inclusivity.
After finishing my meal, I thanked the owner for his delicious food and asked him if he could give me the recipe. He happily shared the recipe with me and I was excited to be able to make this delicious salad at home.
What a wonderful day it was filled with great food and vibrant culture. A sense of acceptance and community was present throughout the city, present at the Pride Parade. I’ll never forget my meal at the small local restaurant on that day, watching the parade while enjoying a delicious Israeli couscous salad.
So here is this delicious salad’s recipe:
Ingredients:
For the couscous:
- 2 tsp of olive oil
- 1 minced garlic clove
- 1/2 small finely chopped onion
- 250g or 8oz or 1.5 cups of Israeli couscous
- 1.5 cups or 375ml of vegetable or chicken broth
- 1 cup or 250ml of water
The salad:
- About 2 cups of 2 diced cucumbers
- 250g or 8oz of halved cherry tomatoes (about 2 cups)
- 3 cups of finely sliced baby spinach
- 1/4 cup finely chopped coriander or cilantro (can substitute with parsley)
- 1/4 cup finely chopped dill
For the lemon dressing:
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup or 65ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 minced garlic clove
- 1 tsp sugar (optional)
- 1/2 tsp salt and black pepper
How to make Israeli couscous salad?
Couscous:
- Heat 2 tsp of oil in a large saucepan or small pot over medium-high heat.
- Add 1 minced garlic clove and 1/2 small finely chopped onion, sauté until the onion is translucent and starting to brown.
- Add 250g or 8oz or 1.5 cups of Israeli Couscous and stir, cooking for 1 minute.
- Add 1.5 cups or 375ml of vegetable or chicken broth and 1 cup or 250ml of water. Place the lid on and turn the heat down to medium-low.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm.
- Use a fork to separate the couscous, then transfer it into a large bowl to cool. (If the couscous becomes sticky while cooling, don’t fret, it will separate once mixed with the dressing).
Salad:
- Combine all the dressing ingredients in a jar, close the lid, and shake well.
- Add 2 diced cucumbers (about 2 cups), 250g or 8oz of halved cherry tomatoes (about 2 cups), 3 cups of finely sliced baby spinach, 1/4 cup finely chopped coriander or cilantro, and 1/4 cup finely chopped dill into the bowl with the couscous.
- Pour the dressing over the salad and toss everything together.
- Serve at room temperature.
That is it. A refreshing (and healthy!) salad for all seasons. Enjoy!
Did you know that this salad pairs perfectly with grilled chicken?
Get this delicious recipe now (by clicking the image below):
