Israeli Cous Cous Pasta Salad

Robert Thomas


My betrothed is a case manager for a regional hospital in Northwestern Vermont. Their kitchen does a great job preparing healthy meals, some being low-sodium variety.

This is a nice, refreshing recipe for summer. It was obtained from the hospital chef. The original recipe called for a sun-dried tomato vinaigrette dressing but the sodium level in store-bought brands were too high.

I chopped marinated sun dried tomatoes from DeAllo brand which are only 10 Mgs sodium per 2/3 oz.

Israeli Cous Cous is just tiny pasta balls, no sodium and the rest chopped veggies and oil and vinegar.

pinch tips: How to Mince Garlic





30 Min


10 Min


2 c
israeli cous cous
seedless cucumber, sliced and quartered
1 tsp
fenugreek spice
tomato, seeded and chopped
small red onion, minced
2 Tbsp
minced garlic
1/2 jar(s)
deallo brand sundried tomatoes, chopped
1 c
crumbled low-sodium goat cheese
1/2 c
olive oil
1/4 c
red wine vinegar
fresh ground black pepper

Directions Step-By-Step

Bring a large pot of water to boil and place two (2) cups of dry Israeli Cous Cous in the boiling water. Cook for seven (7) minutes, then drain and run under cold tap water. Drain and refrigerate.
Chop cucumber, tomato, onion, sun-dried tomato, and mince garlic. Add to the Cous Cous and stir. Add in the teaspoon of fenugreek spice. Add cup of crumbled low-sodium goat cheese.
Blend 1/2 cup of olive oil and 1/4 cup red wine vinegar, pour over cous cous and stir. Add fresh ground black pepper.

About this Recipe

Course/Dish: Pasta, Pasta Salads, Salads
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy