This is probably one of the most straight forward, simple, refreshing & EASY PEASY recipes I have posted yet!

This salad is supper versatile too! feel free to add any other veggies your heart desires. Some of my top suggestions would be bell peppers, carrots & zucchini!

Easy vegan Israeli salad

Serves 8 people

Author: Alexa Soto


| Total time: 20  | Prep time: 10 |



2 cups Israeli couscous (uncooked)

2-3 Persian cucumbers, chopped (1 1/2 cups)

1 cup cherry tomatoes, chopped

1 bunch cilantro

1 bunch mint

3/4 cup lemon juice (or lime, whichever you prefer)

1/2 tsp salt

1/4 tsp pepper

2 avocados

Optional garnish 

2 tbsp sesame seeds

Small handful cilantro

limes or lemons




  1. Bring water and salt to a boil in a medium saucepan.
  2. Add couscous, reduce heat to a simmer, and cook, covered, until water is absorbed, about 10 minutes. Remove from heat and let stand, covered, for 2 – 3 minutes. Transfer the couscous to a large bowl and fluff gently with a fork and set aside to cool until ready to assemble the salad.
  3. Chop Persian cucumbers and cherry tomatoes into very small pieces.
  4. Remove cilantro and mint leaves from stems and mince them both.
  5. Once couscous is completely cooled add herbs, lemon juice, cucumbers, tomatoes, salt and pepper. Mix well.
  6. Once ready to serve chop avocado into cubes. Top off the salad with avocado, sesame seeds, a few sprigs of cilantro and a squeeze of lemon or lime juice.
  7. Store in fridge in a airtight container for up to 4 days.
January 19, 2018
January 27, 2018