Ingredients for Israeli Couscous Pepper Salad
- 2 cups water
- Israeli Couscous
- 1 tablespoon olive oil (for cooking) + 3 tablespoons olive oil (for dressing)
- Kosher Salt
- 1 (15-ounce) can kidney beans (drained and rinsed)
- Red Bell Pepper
- Green Bell Pepper
- Red Onion
- Green Onions
- Fresh Cilantro
- Flat Leaf Parsley
- Red Pepper Flakes
- 2 tablespoons honey
- Lime, Juice Of
- Extra Virgin Olive Oil
- Salt And Pepper
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How to Make Israeli Couscous Pepper Salad
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 1 cup Israeli couscous, 1 tablespoon olive oil, and 1/2 teaspoon salt.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until tender but still slightly firm to the bite.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
- In a large bowl, combine the cooled couscous with 1 (15-ounce) can kidney beans (drained and rinsed), 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1/2 red onion (finely chopped), 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, and 1/4 teaspoon red pepper flakes.
- In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons lime juice, 3 tablespoons olive oil, salt, and pepper to taste.
- Pour the dressing over the couscous mixture and toss gently to combine.
- Season with additional salt and pepper to taste.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
35g
Fat
8g
Carbs
19g
