This easy salad is my go-to meal for potlucks. It’s vegetarian, hearty, inexpensive and satisfying. Plus, it keeps after being assembled for up to 24 hours, making it a great make-ahead dish. Israeli couscous is different from regular couscous — the balls of semolina are larger, chewier and denser.

Serves 6-8


1 9-oz. package Israeli couscous

extra virgin olive oil

1 medium onion, diced

4 cloves garlic, chopped

1 pint cherry tomatoes, stems removed

1 large handful fresh flat-leaf parsley, chopped

4 oz. crumbled feta

juice of 1 lemon

salt and freshly ground black pepper

couscous salad


Cook couscous in salted water according to directions.

While couscous cooks, heat 2 tbsp olive oil in a large frying pan over medium heat and cook onion and garlic until translucent and very fragrant, stirring occasionally.

Once couscous is done cooking, rinse it under cool water and then drain.

To assemble salad, toss cooled couscous with onion-garlic mixture, tomatoes, parsley, crumbled feta, lemon juice, 2 tbsp olive oil, salt and pepper to taste.

Serve immediately or refrigerate (up to 24 hours) until ready to serve.

BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog’s editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

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