4 Serves
78 Mins
4 g
24 g
14 g
Bring a large pot of salted water to a boil, add the couscous, and cook according to package instructions until tender. Drain well and set aside to cool completely.
Ingredients, vitamins, and health benefits
Salt
Israeli Couscous
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IndonesianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
331 mg / 4,700 mgSodium
949 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
While the couscous cools, wash the cucumber, onion, and tomato thoroughly. Using a chef's knife and cutting board, chop the vegetables into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
In a large serving bowl, combine the cooled couscous with the chopped cucumber, onion, and tomato.
Drizzle the prepared dressing over the salad and toss gently with a spatula to ensure all ingredients are evenly coated.
Cucumber
Onion
Tomato
Olive Oil
Vinegar
Black Pepper
Vitamin A
14 µg / 900 µgVitamin C
14 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
331 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g38
g15
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g