Ingredients
Scale
- 1 cup Israeli couscous
- 2 cups broccoli florets, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
If you’re out of feta, goat cheese works beautifully too. And if you’re not a fan of parsley, try some fresh basil for a different twist.
Instructions
- Bring a medium pot of water to a boil and add a pinch of salt. Toss in the Israeli couscous and cook for about 8-10 minutes until it’s al dente. Drain and set aside.
- In the same pot, steam the broccoli florets for about 4 minutes until they’re bright green and just tender. I love this trick because it means fewer dishes to wash!
- In a large bowl, combine the cooked couscous, steamed broccoli, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Pour over the couscous mixture and toss to coat everything evenly.
- Garnish with fresh parsley before serving. I always like to add a little extra sprinkle of love before it hits the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Israeli Couscous Salad with Broccoli, recipe, cooking, food
