First, you need to start out cooking the Israeli couscous. To cook, follow the same procedure as regular couscous. Bring 1 1/2 cups of water to a boil. Once boiling, add in 1 cup of couscous. Immediately remove from the heat and cover with a dish towel and let sit for 10-15 minutes. (This differs from regular couscous. That only needs to sit for 5 minutes.) This is a cold dish so the grain needs to cool. I cooked mine last night so the couscous could cool overnight and then assembled today.
Next, chop your vegetables.
** As I'm typing this I realized I forgot to add my artichokes. Darn it!
I used:
- red onion
- kalamata olives
- cucumber
- red pepper
- grape tomatoes
Next add:
- 3-4 tablespoons of red wine vinegar or more, to taste
- 3-4 tablesoons of extra virgin olive oil or more, to taste
- splash of lemon juice (optional)
- 1 tablespoon of oregano
- sprinkle of sea salt, to taste
- fresh cracked pepper to taste
- feta cheese (as much or as little as you like)
