Summer Salad with Israeli Couscous Recipe - Los Angeles Times

Name: Summer Salad with Israeli Couscous Recipe - Los Angeles Times
Total time: 20 min
Ingredients: 1 pint cherry tomatoes; 2 teaspoons Diamond Crystal kosher salt, plus more; 1 garlic clove, minced; 1/2 to 1 jalapeño, seeded and minced; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 bunch scallions, finely chopped; 1 1/2 cups Israeli couscous; 2 Persian cucumbers, cut in half lengthwise and cut into 1/2-inch-thick slices; 3 ounces crumbled feta, about 1/2 cup; 2 tablespoons finely chopped fresh mint; 1/3 cup finely chopped fresh flat-leaf parsley; Freshly ground black pepper

www.latimes.com

Israeli couscous adds heft to this Mediterranean salad, a chunkier version of tabbouleh. Serve it on its own for a vegetarian lunch, but it also works well as a side for fish or grilled chicken.

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