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israeli cous cous pasta salad

(1 rating)
CoyoteBob avatar
Recipe by
Robert Thomas
@CoyoteBob
St. Albans, VT

My betrothed is a case manager for a regional hospital in Northwestern Vermont. Their kitchen does a great job preparing healthy meals, some being low-sodium variety. This is a nice, refreshing recipe for summer. It was obtained from the hospital chef. The original recipe called for a sun-dried tomato vinaigrette dressing but the sodium level in store-bought brands were too high. I chopped marinated sun dried tomatoes from DeAllo brand which are only 10 Mgs sodium per 2/3 oz. Israeli Cous Cous is just tiny pasta balls, no sodium and the rest chopped veggies and oil and vinegar.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For israeli cous cous pasta salad

  • 2 c
    israeli cous cous
  • 2/3
    seedless cucumber, sliced and quartered
  • 1 tsp
    fenugreek spice
  • 1
    tomato, seeded and chopped
  • 2/3
    small red onion, minced
  • 2 Tbsp
    minced garlic
  • 1/2 jar
    deallo brand sundried tomatoes, chopped
  • 1 c
    crumbled low-sodium goat cheese
  • 1/2 c
    olive oil
  • 1/4 c
    red wine vinegar
  • fresh ground black pepper

How To Make israeli cous cous pasta salad

  • 1
    Bring a large pot of water to boil and place two (2) cups of dry Israeli Cous Cous in the boiling water. Cook for seven (7) minutes, then drain and run under cold tap water. Drain and refrigerate.
  • 2
    Chop cucumber, tomato, onion, sun-dried tomato, and mince garlic. Add to the Cous Cous and stir. Add in the teaspoon of fenugreek spice. Add cup of crumbled low-sodium goat cheese.
  • 3
    Blend 1/2 cup of olive oil and 1/4 cup red wine vinegar, pour over cous cous and stir. Add fresh ground black pepper.
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