FOOD: Israeli couscous salad with fresh herbs, tomatoes and feta


This simple, healthy recipe is perfect for a light summer meal, or as an accompaniment to a main. What many people are unaware of is that couscous is technically a pasta, made from semolina flour. There are three different types of couscous — Moroccan, which is the smallest, Israeli or pearl, which is about peppercorn size, and Lebanese, the largest of the three. What I love about this shaped and sized pasta is that due to its small size it allows all the other ingredients to shine in the dish, all the while still allowing you to fill up. Enjoy this taste of summer (which finally seems to be back)!



2 cups uncooked pearl couscous
2 packs cherry tomatoes
2 courgettes, grated
Juice of a lemon
5 tablespoons chopped baby basil
3 tablespoons chopped parsley
4 whole corn cobs
2 handfuls of baby rocket (optional)
1/2 cup crumbled feta

2 tablespoons capers, chopped finely
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon smoked paprika (optional)

1. Cook the couscous according to the instructions. I cook mine in chicken stock, so the couscous has more flavour. Drain and set aside until ready to use. Fluff with a fork from time to time to stop it sticking.

2. Next, grate the courgette and squeeze the lemon juice, season generously with salt and pepper and set aside.

3. Quarter all your tomatoes and set aside. With the corn, you can either microwave them for three minutes per piece with the husk on, or you can remove the husk and boil them for about 6-7 mins until softened.

4. Carve off the corn and pop it into a bowl. Combine all the ingredients for the dressing and mix thoroughly.

5. Take a large bowl and pour in the couscous, chopped tomatoes, courgette, herbs, corn and baby rocket and combine until all the ingredients are evenly dispersed. Mix through the dressing then gently mix through the feta. Either serve at room temperature, or pop
it in the fridge till you’re ready to serve.