Serve this delicious salad as a side dish, appetizer, or main course for a summer meal. Invite friends over to eat outside or bring this deliciously light dish to a potluck picnic. Israeli couscous is known at ptitim in Israel, but it’s healthy in all parts of the world. This creative mix brings a great taste to any get together. Explore olive oil straight from Israel. 

Ingredients: 

· 1/2 cup diced zucchini 
· 1/2 cup diced yellow squash 
· 2 cups Israeli couscous 
· 2 tablespoons fresh lime juice 
· 2 teaspoons curry powder 
· 1 teaspoon cumin 
· 1/2 teaspoon turmeric 
· 2 teaspoons pure chili pepper powder 
· 1/4 cup extra-virgin olive oil 
· 1/2 cup red bell pepper (1/4-inch) 
· 1/2 cup green bell pepper (1/4-inch) 
· 1/2 cup yellow bell pepper (1/4-inch) 
· 3 tablespoons chopped fresh cilantro 
· 3 tablespoons chopped fresh Italian parsley 
· Kosher salt and freshly ground black pepper to taste 

Preparation: 

Bring a large pot of lightly salted water to a boil. Add the zucchini and yellow squash and cook just until tender but still crisp, about 2 minutes. Scoop the vegetables out of the water with a sieve, reserving the boiling water. Rinse them under cold water and set them aside. Add the Israeli couscous to the boiling water and cook it until tender (10 minutes or more). 

Drain the Israeli couscous. Rinse it well with cold running water, then drain it well again. In a large bowl, whisk the lime juice, curry powder, cumin, turmeric, and chili pepper powder. Gradually whisk in the oil. Mix in the couscous, reserved vegetables, cilantro, and parsley. Season the mixture with salt and pepper. 

Cover and refrigerate for at least 1 hour, until chilled. Serves 12. 

To buy Israeli couscous straight from Israel, check out our exclusive content on Israeli couscous and other Osem foods, click here.