Israeli Couscous Salad

Need and easy side or quick meal? This recipe is the one for you! It's tasty and fresh and comes together very quickly.

Serves: 1-2 depending on portion size and if you add anything - easy to double

You'll need

• 3/4 cup Israeli couscous (uncooked)

• 1/2 teaspoon dried rosemary

• 1 persian cucumber (about 1/2 cup)

• 2 large radishes (about 1/2 cup)

• 2 tablespoons fresh dill

• 1/3 cup feta cheese

• avocado oil

• 1 tablespoon red wine vinegar

• 1 teaspoon lemon zest

• 1 teaspoon fresh lemon juice

• salt and pepper and red chili flakes

Instructions:

1. Start by slicing the radishes and cucumber and chopping the dill.

2. Heat a tablespoon of avocado oil in a pan over medium heat, add the couscous and rosemary then toss to coat in avocado oil. Toast for a few minutes until lightly golden. Add in 1/2 a cup of water and let that soak in, then add another 1/4 cup and let that soak in as well. Remove from heat and let it sit covered for a couple minutes.

3. Add the couscous to a bowl large enough to toss, add in the radish, dill, cucumber, and feta then toss.

4. Add a tablespoon of avocado oil, red wine vinegar, lemon zest, lemon juice to a small bowl. Next add in salt, pepper, and red chili flakes to taste. Mix it up and pour over the couscous. Toss it all together and enjoy!

Note:

This is such an easy meal to throw together which is why I love it. To make it more substantial you can top it with chicken, shrimp, or salmon! To keep it vegetarian throw in some chickpeas.