Russ Parsons' Israeli Couscous Summer Salad Recipe

Name: Russ Parsons' Israeli Couscous Summer Salad Recipe
Ingredients: 1 pint cherry tomatoes; 1 teaspoon salt; 1/4 teaspoon minced garlic; 1/2 to 1 jalapeño, seeded and minced; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 bunch green onions, finely chopped, green part only; 1 1/2 cups Israeli couscous; 3 cups water; 2 Persian cucumbers, cut in half lengthwise and cut into 1/3- to 1/2-inch slices; 3 ounces crumbled feta, about 1/2 cup; 2 tablespoons chopped mint; 1/3 cup chopped parsley; Freshly ground black pepper

www.averagebetty.com

Russ Parsons, Columnist at Los Angeles Times, shares his recipe for Israeli Couscous Summer Salad with cucumber, feta, mint and a surprise of jalapeno.

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Ingredients

1 pint cherry tomatoes
1 teaspoon salt
1/4 teaspoon minced garlic
1/2 to 1 jalapeño, seeded and minced
1/4 cup olive oil
2 tablespoons lemon juice
1 bunch green onions, finely chopped, green part only
1 1/2 cups Israeli couscous
3 cups water
2 Persian cucumbers, cut in half lengthwise and cut into 1/3- to 1/2-inch slices
3 ounces crumbled feta, about 1/2 cup
2 tablespoons chopped mint
1/3 cup chopped parsley
Freshly ground black pepper