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Summer Vegetable Israeli Couscous

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 side servings 1x


The tart zest of freshly squeezed lime juice brings together and brightens this hearty summer vegetable and couscous salad, making it the perfect side dish for grilling or a great option to double and bring to a backyard BBQ.


  • 1 c (dry) Israeli couscous
  • 1/2 c finely diced green pepper (roughly 1 small pepper)
  • 1/2 cup diced tomato (roughly 3 Roma tomatoes)
  • 1/2 c summer corn (roughly 1 cooked cob)
  • 1/4 c thinly sliced green onions (roughly 2 green onions)
  • 1/4 c thinly sliced fresh basil
  • 2 Tbsp freshly squeezed lime juice (1 large lime)
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp honey


  1. Cook couscous according to the package directions. When done, transfer into a large mixing bowl to cool.
  2. While couscous cooks, prep green pepper, tomato, corn and green onions. Add to couscous as it is cooling and mix well.
  3. In a small mixing bowl, whisk together basil, lime juice, olive oil, salt and honey until well combined. Pour over couscous and mix until incorporated.
  4. Serve immediately or store in airtight container in the fridge for up to 2 days.