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Cold Couscous Pasta Salad

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Prep 20 min
Total 30 min
Servings 4

An easy couscous dish that's served cold to help battle the heat! MORE+ LESS-

By Table For Two Blog

October 7, 2014

Ingredients

avocados

cups Israeli couscous

1/2

red onion

medium tomato

medium cucumber

lemons (just the juice)

tbsp. olive oil

Salt & pepper, to taste

Steps

Hide Images

1

Cook your couscous according to the instructions on the packet.
2

In the meantime, chop up all your veggies, put them in a large bowl, and pop them in the fridge.
3

When your couscous is done cooking, let it cool for 15 minutes then put it in the bowl where your veggies are.
4

Add the juice of 2 lemons.
5

Drizzle the olive oil on top.
6

Season with salt & pepper, to taste.
7

Gently toss the salad with a spatula.
8

Pop back in the fridge to chill for a couple hours before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Hot weather is definitely not “cool party” weather!

Let’s talk about how ridiculously hot the entire United States has been the past month.

We can’t catch a break, can we? I mean, I know it’s summer but I’m sweating just thinking about the temperature outside right now! Walking across the street to get the mail seems like a chore. Mother Nature is relentless! Just the thought of stepping outside for a hot second (literally), is making me want to eat something ice cold.

COLD food is the cure for me on hot summer days.

You might be thinking, “what cold food can you have that doesn’t make it seem like you’re just eating cold pizza or you’re just eating cold food because your microwave is broken?”

Israeli cous-cous pasta salad! It’s got the benefits of a salad and the presentation is simple and elegant with the pearl-like pasta shape! The best part of it is that it’s served cold, straight out of the fridge. It seriously gives you the cool down you need when coming indoors to escape the heat. Whip up a big batch of this pasta salad and serve it at your next scorching hot party! Your guests will surely thank you for prepping something cold rather than hot!

Here’s what you’ll need for this cold cous-cous salad:

You’ll want to follow the cooking instructions on the bag of Israeli couscous.

While your couscous is cooking, chop up all your veggies.

Once your couscous is done cooking let it cool for 15 minutes, then put it in a large bowl and throw all your veggies in with it.

Add the juice from 2 lemons.

Then drizzle in the olive oil.

Give it a good, gentle mix with a spatula.

Then pop it in the fridge for a couple hours to chill and get ready to cool down once it’s done!

More Summer Salads to Help Keep It Cool

Layered Summer Salad with Creamy Lime Dressing
Curried Chicken and Couscous Salad
Avocado and Red Pepper Couscous
Layered Summer Pasta Salad
Mediterranean Couscous